Gluten Free French Silk Pie Bars

6 Preheat the oven to 350° and line a 9x9 pan with parchment paper. This is important as it will help the bars release easy once they are done. 
7 Make the shortbread crust. In a medium bowl, combine the almond flour, coconut flour, salt, vanilla, coconut oil and maple syrup. Mix well until dough is formed. Press into the bottom of the prepared pan and bake for 15 minutes. Let cool fully before adding the filling. 
0 Make the chocolate filling. Melt the chocolate in a small sauce pan over medium/low heat, stirring regularly. Let cool for 15 min, until room temperature. 
1 In a large bowl, combine coconut sugar and butter and beat with a mixer on high for 4 min. Add in salt and vanilla and mix until combined. Once the chocolate is fully cooled, add it in and beat until combined. Make sure the chocolate is not warm at all or it will melt the butter and the consistency won't be the same. Add one egg in at a time, mixing on high for 4 minutes each time. So one egg, beat for 4 minutes, the next egg, beat for 4 minutes, until they are all added. It should be thick and fluffy at this point.
4 Scoop the chocolate mixture on top of the shortbread crust, spreading evenly, cover and place in fridge for at least 4 hours. Cut into squares using a sharp knife and cleaning it between each cut for clean pieces. 
5 Store covered in the fridge for up to 10 days.