Soak dates for at least 1 hour in warm water. Add pitted dates to a food processor. Pulse on low until only small bits remain. Then stream in warm almond milk while the processor is on until a creamy paste is made. You may to scrape the down sides and continue pulsing until fully blended.

Leave as is, or add a pinch of salt and vanilla extract to enhance flavor. Will keep covered in the refrigerator for 1-2 weeks.

Start with the crust; in a medium bowl combine flours, maple syrup, coconut oil, and vanilla with a spatula. Allow dough to rest for a few minutes so flour can absorb excess moisture.

Spread coconut/almond flour dough into a lined 8x8 square pan with plastic wrap, pressing flat and evenly. Add HALF of the date caramel and spread evenly. Keep the rest for later use.

Melt chocolate and 2 teaspoons coconut oil in a small bowl. Microwave in 15-second increments until fully melted. Pour melted chocolate in pan and spread evenly.

Place pan in fridge and allow to set for at least 20-30 minutes. Once set, lift the plastic wrap and place on cutting board. Slice bars into 16 squares.

Bars can be enjoyed at room temperature, but stored in refrigerator. Enjoy!