Preheat the oven to 350° F. Line an 8x8 inch square baking dish with parchment paper. In a bowl, mix the almond flour, coconut flour, 1/3 cup coconut oil, 2 tablespoons honey, 1 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Bake 10-12 minutes, until lightly golden and toasted. In a small pot, mix the peanut butter, almond butter, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the crust. Freeze 30 minutes, until firm. Cut bars into 16 bars.Melt the chocolate and 1 tablespoon coconut oil in the microwave until melted. Let cool 10 minutes.Cover/dip each bar in chocolate, sprinkle with salt. Freeze 10 minutes, to set the chocolate. Eat or store in the fridge.