Line an 8-inch x 8-inch pan with parchment paper. To ensure easy removal of the finished bars, leave a generous overhang on two sides.
Place almonds in a large food processor and process until broken down into crumbs. Add in the dates and process until the dates are crumbly.
Transfer the mixture to a medium bowl and add in water. Using your hands, mix until the dates and almonds stick together and form a sticky dough.
Press evenly into the bottom of the prepared pan. If it's really sticky and hard to work with, it helps to hold a piece of parchment paper and use it to press the crust into the pan. Place the pan into the freezer while you make the coconut cream layer.
In a large bowl, place the coconut cream and honey, and beat with an electric hand mixer until well combined. Try to get out any lumps of coconut cream so it is nice and smooth.
Remove the pan from the freezer and use a spatula to gently spread the coconut cream over the crust until even and smooth. Place back into the freezer until the coconut cream has firmed up, about 1 hour.
Place almond butter into a large, microwave-safe bowl and microwave until melted and creamy.
Remove the pan from the freezer and pour the almond butter over the coconut cream layer and gently smooth out with a spatula until the butter is even and flat.
Place into the freezer on a level surface and chill until the almond butter hardens, about 1 to 2 hours.
Remove the pan from the freezer, then lift the bars out of the pan and place onto a cutting board. Gently peel back the parchment paper.
If your almond butter is rock solid, let the bars sit at room temperature for 5 to 10 minutes so they soften. This makes them easier to cut.
Line a cookie sheet with parchment paper. Score and cut the mixture into 16 bars, being careful to not crack the coconut cream or almond butter. Place the bars on the cookie sheet, and place the cookie sheet into the freezer while you melt the chocolate.
In a medium microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring between each interval. Pour the melted chocolate onto a shallow plate with sides.
Take half of the bars out the freezer and place onto a plate, keeping the other half of the bars in the freeze so they stay hard.
Pick up each bar by the crust layer and dunk the almond butter layer into the chocolate, gently shaking off any excess. Working quickly, place it back onto the plate and sprinkle with a few almonds and sea salt. Repeat until all the bars are done.
Store bars in the freezer until you're ready to serve. Let them sit for 5 minutes at room temperature to soften before enjoying.
