Step 1

Add the dates, coconut oil, almond butter, vanilla, and sea salt to food processor. Process until smooth (1-2 minutes).

Step 2

Transfer date caramel to a medium mixing bowl and pour in the shredded coconut. Stir to combine. Transfer the bowl to freezer for 30 minutes to firm up the filling.

Step 3

Scoop out heaping tablespoons, and shape into short rectangular bars (about 1-inch by 1 1/2-2 inches). Place on a baking tray that's been lined with parchment paper.

Step 4

Once all of the filling mixture is used, place the bars in the freezer for 20 minutes to set.

Step 5

Add the cacao powder, coconut oil, and maple syrup to a double boiler. Whisk together until melted.

Step 6

After the bars have set, drop each in the chocolate to coat and return to the pan lined with parchment paper.

Step 7

Return the pan to the freezer for about 15 minutes to set the chocolate.

Step 8

Store in refrigerator or freezer.