Preheat the oven to 350ºF and grease a8×8-inch pan and line with parchment paper. Set aside.

Add all ingredients for the crust into a medium mixing bowl and mix until combined and it forms a dough.

Please the dough ball into the greased and lined baking pan and press it out to evenly spread the dough across the bottom of the pan. Poke fork holes in the bottom of the crust.

Bake at 350ºF for 15-18 minutes or until the crust becomes golden brown on the edges. Let cool completely.

For the date caramel, it works best of the dates are soaked and peeled. You can soak the dates overnight in warm water or you can lightly boil them with water for 10 minutes. Allow to cool then remove the outer skin (it peels off easily). Next, add all of the ingredients to a food processor and blend until it forms a thick, luscious caramel. Spread the caramel over the shortbread crust. Place in the freezer for 15-30 minutes, or until slightly hardened.

Finally, in a microwave safe bowl, add the chocolate chips and coconut oil and microwave, on 50% power, in increments of 45 seconds, until the chocolate and oil is fully melted. Stir until smooth. Pour chocolate over caramel layer and spread out evenly with a knife or offset spatula. Set in fridge for 30 minute to set up. Chocolate should fully harden (so easier to cut),

Once set, remove the bar from the pan, using the parchment paper to easily lift them out. Cut into 9 squares.

Serve and enjoy!