• Line an 8x8 pan with parchment paper, leaving some overhang for easy lifting later. Preheat oven to 325°F.

Make the Cookie Base

• In a mixing bowl, stir together the almond flour, coconut oil, maple syrup, vanilla, and salt until a dough forms.
• Press the dough firmly and evenly into the lined pan (use the back of a measuring cup to pack it down).
• Bake for 12-15 minutes, until the edges are lightly golden. Let cool completely before adding the caramel layer. Watch the pan so the cookie layer doesn't burn.

Make the Caramel Layer

• If your dates are firm, soak them in hot water for 5–10 minutes, then drain.
• Blend dates with 2 tablespoons warm water until smooth.
• Add peanut butter, coconut oil, vanilla, and salt, then blend again until creamy. If the mixture is too thick, add a splash more water.
• Spread evenly over the cooled cookie base and chill for 20–30 minutes to firm up.

Make the Chocolate Layer

• Melt the chocolate chips with coconut oil until smooth (microwave in 30 second bursts, stirring, or use a double boiler).
• Pour the chocolate over the chilled caramel layer and spread evenly.
• Sprinkle with flaky sea salt if desired.

Chill and Slice

• Refrigerate for at least 4 hours, or ideally overnight, until all layers are firm and chewy.
• Lift the bars out of the pan using the parchment overhang. For clean slices, run a sharp knife under hot water, wipe dry, and cut into bars or squares.