Soak the dates in hot water for 20 minutes.

Meanwhile, in a small bowl combine the almond flour, maple syrup, and water. Mix together until it forms a cookie dough like texture. If it feels too wet you can add in more almond flour, if it feels too dry you can add in more water.

In a medium-sized microwave safe bowl, melt about ⅔ of the bag of chocolate. Microwave at the 30 second intervals mixing in between. I microwaved for 1 minute and 30 seconds. Then, pour in 1 teaspoon of vegetable oil and mix. This helps the chocolate spread better.

Use a silicone mold to ensure the chocolate bars come out looking beautiful. Spread a thin layer of the melted vegan chocolate that has been mixed with a little vegetable oil in the whole cavity of the mold. Be sure to get the sides as well. Place in the fridge to chill for 20 minutes.

The dates should now be done soaking so you can add them into a high speed blender. Along with 3 tablespoons of the water they were soaking in and the vanilla and salt. Blend on high for 1 to 2 minutes until it is creamy.

Distribute about 2 tablespoons of the date caramel into each of the bars.

Distribute about 2 tablespoons of the almond flour shortbread into the bars. I like to roll it with my hands into a ball, then press it into a log shape. From there place it in the mold and then push to fill out into the whole space.

Melt the remaining amount of chocolate following the same process, and add in about ½ teaspoon of the vegetable oil. Cover the bars completely with more of the chocolate.

Chill in the fridge for 1 hour. Then, carefully remove the bars.

I melted the semi-sweet chocolate and mixed in ½ teaspoon of vegetable oil. Then, I drizzled some melted semi sweet vegan chocolate over to and sprinkled some pink salt to make it look pretty. Enjoy right away or it is best to keep them stored in the fridge.