Paleo Vegan Brown Sugar Pop Tart Bars

1 Preheat oven to 325° and line a 9 inch square pan with parchment paper. Set aside.
6 Make the brown sugar cinnamon layer. In a small bowl combine coconut sugar, cinnamon, coconut oil, cashew butter, vanilla and salt. Mix until well combined. 
2 Make the shortbread. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press 1/2 of the mixture into the bottom of the pan and then spread brown sugar mixture on top evenly. Top with remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 30 minutes, until golden brown around the edges.
4 Make the frsoting. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla, cinnamon and water. Add the water as needed until smooth. Pour it over the bars and place in the fridge to set. 
5 Store covered in the fridge for up to 10 days.