1.

Adjust oven rack to middle position and preheat oven to 325°F. Make a foil sling for eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.

Grease foil with coconut oil.

2.

Whisk almond flour, almond meal, palm sugar, baking powder, and salt together in bowl.

Stir in melted coconut oil until combined.

Measure out and reserve ¼ cup of mixture for topping.

Transfer remaining mixture to prepared pan and press firmly into an even layer using a wide metal spatula.

Bake crust until fragrant and beginning to brown (20 to 24 minutes), rotating pan halfway through baking.

Let cool on wire rack for at least 15 minutes.

3.

Whisk coconut flour, espresso powder, and salt together in a bowl. Microwave cacao nibs, marshmallows, and coconut milk together in a large bowl, stirring often, until melted and smooth, about 1 to 3 minutes. Allow mixture to cool slightly, then stir in vanilla and flour mixture until just incorporated.

4.

Spread filling evenly over baked crust.

Sprinkle with reserved almond flour/meal mixture and spray lightly with vegetable oil spray.

Bake until edges are set but center is still slightly soft (about 20 minutes), rotating pan halfway through baking.

5.

Place the pan atop a wire rack and let the bars cool completely (about two hours).

Remove the bars from the pan using the foil, cut into squares, and serve.