Make the shortbread layer:

1. Preheat the oven to 350F.
2. Whisk or fold together the melted butter, agave, vanilla, almond flour, and salt.
3. Once combined, transfer the dough to a 9×9 square pan lined with parchment paper.
4. Use a rubber spatula or your hands to press the shortbread into a flat layer.
5. Bake for 12 minutes until the edges are golden brown.
6. Remove from the oven and set aside.

Make the peanut butter layer:

1. Whisk together the natural peanut butter, agave nectar, and melted coconut oil.
2. Once smooth, pour it on top of the baked shortbread layer and chill in the fridge for 30 minutes.
3. I found it easiest to use a butter knife to spread the peanut butter layer out onto the shortbread. The rubber spatula was a bit too aggressive and messed up some of the top of the shortbread.
4. Chill this in the fridge for 15 minutes, then make the chocolate topping.

Make the chocolate topping:

1. After the peanut butter layer is done chilling, melt the chocolate in a small bowl and whisk in the cream.
2. Once combined, pour it on top of the peanut butter layer and spread it out.
3. Chill in the fridge for at least an hour for the chocolate to harden.
4. Then, lift the bars out from the pan by pulling the edges of the parchment paper.
5. Cut into 16 – 20 bars.