Using an 8×8 inch baking pan, you want to line it with parchment paper so the dessert doesn’t stick. Set that to the side.
In your mixing bowl, you will add the shredded coconut, melted oiland your sticky sweetener. Mix this very well. The batter will be crumbly and thick. Pour this mixture in the pan and press it firmly down, all the way around the pan. Make sure to make it as even as possible. Once this is done, put it in the freezer so it can set up.
Next, you will start your peanut butter layer. You can use a microwave or stove top to melt these ingredients together. I would suggest using the stove top so you can watch it and stir it as you need to. Once the two ingredients are mixed together, start adding your coconut flour a little at a time. You don’t want lumps, so mix it like you would make gravy. You can add a little more if you need to, if the batter is thin. Just be sure you don’t have lumps. Mix as your pour, rule of thumb with anything like this. When you get a good consistency, remove it from the stove just long enough to grab the pan from the freezer. Pour the mixture on top of the coconut layer; be sure to spread it evenly as possible. Once you are done with that, put it in the fridge until its firm. This usually takes about 1 1/2 hours to 2 hours. You can also place it in the freezer for about 30 minutes to get it cooled down quickly, and then place in the fridge to finish setting up. Once it’s set up, cut in to bars. Depending on the size you cut them, it will make about 20 – more if your bars are cut smaller.
Remember, once you get what you want out of the pan; put it back in the fridge. These have to stay chilled or they will fall apart. You can also freeze the leftovers if you so choose, they are very freeze friendly. What I like to do is freeze them in a separate fold over sandwich bag, and then put them in larger freezer bag. That makes them easier to grab if you only want a few at a time.