If your dates are hard, soak them in boiling water for 5-10 minutes, then drain and pat dry. The dates should be moist and soft. Then, remove the pits from the dates if not already pitted.

Line a loaf pan with parchment paper.

Add 1 1/2 cups of shredded coconut to a pan over medium low heat and toast until lightly brown, about 5 minutes. Set aside (Note: 1 cup is for the caramel layer and the other 1/2 cup is for topping).

To a food processor, add all of the Base Layer ingredients: almond flour, toasted shredded coconut, peanut butter, agave, vanilla extract and salt and process until crumbles form. Press the crumb mixture into the bottom of the loaf pan using the back of a spoon until firm. 

To the food processor, add all of the Caramel Layer ingredients: toasted shredded coconut, dates, oats, peanut butter, agave, vanilla extract and salt. Process until smooth and spreadable. Evenly spread this mixture on top of the base layer.

Sprinkle the 1/2 cup of toasted shredded coconut on top. 

Melt the vegan chocolate chips and coconut oil in the microwave in 30 second increments until melted.

Transfer the melted chocolate into a ziplock bag with a hole cut in the corner to drizzle chocolate on top.

Refrigerate until the chocolate has set and then cut into bars. Enjoy!