Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

In a medium bowl, mix together the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until well combined.

Press the dough evenly into the prepared baking pan, creating a flat, even layer.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely.

Drain the soaked dates and place them in a food processor or high-speed blender.

Add the almond butter, melted coconut oil, coconut milk, vanilla extract, and sea salt.

Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and sticky, resembling caramel.

Spread the date caramel evenly over the cooled shortbread base.

Place the pan in the freezer for about 30 minutes to firm up the caramel layer.

In a small pot combine the dark chocolate chips and coconut oil. Warm on low heat, stirring constantly until chocolate is melted and smooth.

Pour the melted chocolate over the firm caramel layer, spreading it evenly.

Place the pan back in the freezer for another 20-30 minutes, or until the chocolate is set.

Once set, remove from the pan using the parchment paper and cut into bars.

Store them in an airtight container in the fridge. They can also be kept in the freezer for a firmer texture.