Preheat oven to 350F. Line 2 8×8 cake pans with parchment paper (Cut a strip long enough to over lap the pan for easy bar removal).

Make the crust. In bowl, mix all ingredients and knead with your hands until you form a thick uniform dough. Using a kitchen scale, divide the dough into two equal balls. Using your hands, press the dough into the edges of the pan until you get a flat uniform layer. Prick the dough all over with a fork. Bake at 350 for 12-14 minutes or until the crust begins to brown. Remove from heat and set aside to cool. Leave the baked dough in the pan.

Now make the caramel. In a high speed blender, add drained medjool date, almond butter, coconut cream, vanilla and salt. Blend on high scraping down the sides until you get a thick blended caramel. Divide the caramel and spread over both baked crusts. Use a spatula to smooth out the layer. Place both pans in the freezer to set. Ideally, you want the bars to set for 4-6 hours or overnight.

Make your chocolate layer. Melt the chocolate chips in a microwave safe glass dish along with the coconut oil. Heat in 45 second increments stir and continue until the chocolate has melted completely. Line 2 large cookie sheets with parchment paper. 

Remove your cookies from the freezer and using the overlapping parchment paper, lift the set bars onto a cutting board. I like to heat my knife with hot water and dry in between each cut. Use a large chef’s knife and cut 1- 1 1/2 inch strips. then cut each strip in half giving you a 4 inch long bar. A clean, warm knife will give you nice and tidy bars!

Using a fork, lower each bar into the chocolate and cover completely. You want to do this quickly as the bars are frozen and the chocolate will set quickly. Have some flaky sea salt on hand to top the cookie with as you transfer it to the parchment paper. once you’ve completed all of the bars, place the cookie sheets back in the freezer to set. The bars will be ready in 20-30 mins. 

Store in a container in the freezer separating each layer with parchment paper. Remove from freezer 20-30  mins before serving. Enjoy!