Either soften your date paste in a double boiler or via 30-second increments in the microwave.
Mix almond flour, date paste, and coconut oil together to form a thick paste.
Press it to the bottom of a greased, parchment-lined pan (9’’ x 12.5’’), and bake for 15 minutes. Set aside to cool.
Combine whipping cream (or coconut cream), date syrup, and salt in a saucepan, and simmer for about 20 minutes, or until you have achieved a very thick syrup-consistency.
Pour caramel into the pan and spread it out evenly over the cookie layer.
Then, freeze for at least an hour, or until the caramel is cold enough to make nothing more than a slight indentation at the press of your finger.
After this, grab a cutting board and chop the bars 1’’ wide and 3’’ long, or however you would like to do it. Try to work fast, because the caramel will melt if it’s allowed to!
Once done with that, stick the chopped bars into the freezer again for another hour. Meanwhile, melt your chocolate, and mix in the salt and coconut oil, all while stirring well.
Then, take your bars out of the freezer and coat them in chocolate, using two forks to extract them (one to lift the bars out of the melted chocolate, and the other to brush the drippings off the bottom).
Place bars on a parchment-lined cookie sheet, sprinkle them with sea salt, and freeze for 15–30 minutes.
