Step 1

Make the gluten-free shortbread dough:

Step 2

In a food processor, combine the flour, coconut, salt and anise seeds (if using), and pulse a few times to combine. Add the butter and pulse several times until crumbly. Add the maple syrup and let the processor run for about 15 seconds, until large moist crumbs form.

Step 3

Position an oven rack in the middle of the oven. Preheat the oven to 350 F. Spray an 8-inch square metal baking pan with cooking spray. Line the bottom and up all four sides with parchment paper, leaving 1-inch overhangs.

Step 4

Firmly press the shortbread dough evenly over the bottom of the prepared pan. Refrigerate for 30 minutes.

Step 5

Bake the crust for 22 to 25 minutes, until set and light golden brown. Place the pan on a wire cooling rack and let cool for 10 minutes.

Step 6

Make the filling:

Step 7

In a small bowl, stir together the peanut butter, date syrup and salt. Spread evenly over the warm crust, then let cool completely.

Step 8

Make the topping:

Step 9

In a small microwave-safe glass bowl, combine the chocolate chips and coconut oil. Melt in 10-second intervals, stirring each time, until melted and smooth, being careful not to overheat the chocolate. Or melt in a heatproof glass bowl set over a pan of simmering water (don't let the bowl touch the water).

Step 10

Spread evenly over the filling. Refrigerate for about 15 minutes, or until the chocolate is set.

Step 11

To serve:

Step 12

Grab the edges of the parchment and lift the square onto a cutting board. Slice into squares or bars. Keep stored in an airtight container in a cool place or in the refrigerator for up to 1 week.