To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup, and salt until a dough forms. Line a baking tray with greaseproof paper and press the dough down firmly into the bottom of the tray. Place the tray in the freezer while you make the caramel.
To make the caramel simply blend the dates, almond butter, water, and salt in a food processor until a smooth paste forms. Spread this date mixture over the top of the oat base and place back in the freezer for at least an hour to set fully.
Make the chocolate by melting all the ingredients over a gentle heat, stirring continuously. When that is ready you can remove the tray from the freezer and cut into 16 equal bars. Dip each bar in the chocolate and leave on a rack to set. You will need to dip each bar at least twice, leaving it to set between dippings, to make sure it is evenly coated in chocolate. Then sprinkle a tiny bit of salt on top of each bar while they are setting.
Once they are set, place them on a plate and leave them to set in the fridge for a few minutes, before enjoying. Then store any leftover bars after serving in the fridge, or the freezer if you want them to last longer.
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