Step 1

Line an 8x8 baking pan with parchment paper.

Step 2

In the bowl of a food processor, place dates, almonds, oats, salt, cocoa powder, and coconut. Pulse a few times then add melted butter. Process until "dough" comes together and almonds are in small pieces. If your mixture is not coming together, add a teaspoon of water.

Step 3

Transfer mixture to prepared pan. Press into an even layer and refrigerate for at least 15 minutes.

Step 4

While the base chills, prepare your dairy-free buttercream. In a medium bowl, cream your vegan butter for about 30 seconds, then add coconut milk, arrowroot starch, powdered sugar, and a couple pinches of turmeric. Use an electric mixer on medium to high speed until mixture is smooth and creamy.

Step 5

Take the base layer out of the fridge and spread the buttercream on top in an even layer. Place pan back in refrigerator while you prepare the chocolate topping.

Step 6

In a glass or microwave safe bowl, add your chocolate chips and vegan butter. Microwave for 30-second intervals, stirring after each, until mixture is almost completely melted. Stir until remaining chocolate chips dissolve.

Step 7

Remove pan from refrigerator again and working quickly, pour melted chocolate over top and gently spread it into an even layer over buttercream.

Step 8

Place pan in refrigerator and chill for at least 30 minutes. Using parchment paper, remove bar from pan and transfer to a cutting board. Use a sharp knife to cut 9 squares. Store in an airtight container in the refrigerator.