Preheat oven to 350°F/175°C. Line a 9-inch square baking pan with parchment paper and give it a quick spray of vegetable cooking spray.
Add ingredients to a mixing bowl and stir until combined. Press into the prepared pan, spreading it evenly across the pan. Bake for 15 to 17 minutes, until lightly golden brown. Remove from oven and set aside to cool.
For the caramel layer:
Assess your dates. If they're soft, you're good to continue. If they're firm or dry, you can soften them by letting them sit a few minutes in hot water (be sure to drain and tap them dry afterwards). Or you can cook them in the microwave for a few seconds until tender. Use oven mitts to remove the bowl and use tongs to transfer hot dates to the food processor.
Add pitted dates, almond butter, extract, salt, and maple syrup to a food processor. Pulse in short bursts. Scrape down sides of the bowl and pulse again.
Add water, one tablespoon at a time, pulsing between each addition. Continue this process until you achieve a smooth consistency. Spread the caramel evenly over the cookie base.
Transfer the pan to the freezer and freeze for at least 30 minutes.
For the dark chocolate topping:
Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, cover, and set aside. Then stir until creamy. If it's not melted all the way, heat in 15-second increments until melted. Set aside to cool for 5 to 10 minutes.
Dipping Bars
Remove the pan from the freezer and then lift the bars out of the pan by pulling on the parchment papers. Remove the parchment paper and place it on a cookie sheet or baking tray.
Cut the bars in thirds. Then turn the sheet and cut 10 slices, creating 30 total bars. Dip each bar in the melted chocolate and place them on the pan lined with parchment paper.
Store bars in an airtight container in the fridge for up to 2 weeks.