Pulse the almonds into a fine flour, add the balance. Mix until it forms a ball and begins to resemble a cookie dough.
Line a loaf pan with parchment paper, leave 2″ excess on each side. Press the base into the pan firmly, with a small roller or a can or small cup roll and press hard until very firm. Place in freezer. Proceed to caramel.
Soak the dates first if they are not soft. Combine the ingredients in a food processor. Process and press down the sides until smooth, thick and creamy. Try to process until as few specks remain from the dates.
Spread the date caramel on top of the crust and freeze for 40+ minutes until it firms up.
Using the excess parchment paper, pull up and remove the dessert from the pan. With a wet or lightly oiled knife, slice into bars. Makes 9-10. Slice as desired.
Take your chocolate, melt it over a double broiler with the coconut oil, using a fork gently dunk one bar in the chocolate, tap off the excess, transfer to a parchment lined baking sheet. Repeat until done. Take a spoon and drizzle a little extra chocolate on top. Freeze for about 30 minutes or so and enjoy!!