Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang over the sides to use as a handle when the bars are set.
In a large bowl using an electric hand mixer, beat together the coconut oil, honey, and salt until creamy and smooth.
Stir in the sifted coconut flour until a wet dough forms. Form the dough into a flat disc and wrap with plastic wrap, or place on a piece of parchment paper. Refrigerate until the dough has set a little bit and lost some of its "stick." This takes about 8-10 minutes.
Once chilled, press the dough evenly into the bottom of the prepared pan. This may be a little difficult at the beginning because the parchment paper may move around. I found that holding it with one hand while pressing with the other worked well. Additionally, if your dough is quite sticky, you can use a small piece of parchment paper to press out the dough.
Bake until the crust is golden brown, about 9-10 minutes. If your crust rises a little bit, gently press it flat with a large spoon once it comes out of the oven. Let cool for 5 minutes.
While the crust cools, place the chopped dates in a medium, microwave-safe bowl and microwave until hot, but not burned, about 1 1/2-2 minutes.
Add the hot dates into a small food processor and use the "chop" setting until they are broken down into small pieces. Then, turn to the "purée" setting until the dates are creamy and begin to form a ball.
With the food processor running, stream in the coconut oil and hot almond milk until the dates are broken down, sticky, and smooth.
Once the crust has finished cooling for 5 minutes, gently spread the date caramel on top evenly, making sure to not break the crust.
Place the pan into the refrigerator until the caramel is hard, at least 3 hours.
Once the caramel is hard, lift out of the pan and slice into 16 bars. Additionally, line a cookie sheet with parchment paper.
Place the chocolate and 1/4 teaspoon of coconut oil in a small microwave-safe bowl and microwave for 30-second intervals on half power, stirring between each interval, until the chocolate is smooth and melted.
Pour the chocolate into a small shallow plate with sides. Gently pick up each bar by the sides and dunk the top into the chocolate until it's fully covered. Gently shake off any excess and place onto the parchment paper-lined cookie sheet. Repeat with all the remaining bars.
Place into the refrigerator for 10 minutes to set the chocolate.
