Preheat oven to 350°F (175°C). In a food processor, combine almond flour, coconut flour, maple syrup, melted coconut oil, and sea salt. Process until a dough forms.

Press the dough evenly into the bottom of an 8x8 inch baking pan lined with parchment paper. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely.

Drain the soaked dates. In the food processor (no need to clean it), combine the dates, almond butter, water, sea salt, and vanilla extract. Process until smooth and creamy.

Spread the date caramel evenly over the cooled shortbread crust. Place in the freezer for 30 minutes to firm up.

In a double boiler or microwave-safe bowl, melt the dark chocolate chips and coconut oil, stirring until smooth.

Remove the pan from the freezer. Cut the bars into 12 equal pieces. Dip each bar into the melted chocolate, ensuring it's fully coated. Place on a parchment-lined baking sheet.

Refrigerate for at least 15 minutes to allow the chocolate to set. Enjoy!