Step 1

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

Step 2

Mix together all biscuit ingredients in a bowl. Press into an even layer in the loaf pan.

Step 3

Bake for 20-25 minutes, until a toothpick comes out clean in the center.

Step 4

Place in fridge to let cool for 20 minutes.

Step 5

While biscuit layer bakes, make the date caramel. Soak the dates in hot water for 10 minutes. Drain and reserve 1/2 cup water.

Step 6

Place dates and salt in a food processor, and add 2 tbsp reserved water.

Step 7

Blend for 3-4 minutes until completely smooth. Add reserved water a tbsp at a time if needed. You may need to pause blending to scrape down the edges.

Step 8

Once biscuit layer has cooled, pour date caramel over it and spread into an even layer.

Step 9

Place in fridge to set for 10 minutes.

Step 10

Meanwhile, melt the chocolate and coconut oil in a double boiler or microwave.

Step 11

Spread the melted chocolate in an even layer over the date caramel. Sprinkle with sea salt.

Step 12

Place in fridge for 10 minutes, or until chocolate is set.

Step 13

Slice into 8 bars.