Place dates in a bowl of water and soak until soft.

Line a nine-inch (23-centimeters) baking pan with Gefen Parchment Paper that hangs over the edges. (You can use an eight-inch (20-centimeter) pan as well; layers will be slightly thicker.) Set aside.

To prepare nut layer: In a food processor fitted with the S blade, puree dates. Add almond butter, vanilla, and salt; blend to combine. Stir in crushed nuts, processing just until combined (so it stays chunky). Press mixture evenly into prepared pan.

For the chocolate layer: In a microwave-safe bowl or in the bowl of a double boiler, melt chocolate of choice with coconut oil, stirring midway to combine. Pour over nut layer. Freeze, uncovered, for 10–15 minutes, until chocolate firms up slightly.

Sprinkle sparingly with sea salt flakes. Return to freezer for 30–45 minutes.

Using the parchment paper hanging over the edges, lift carefully out of the pan. With a sharp knife, cut into four rows of four squares. Store in the fridge or freezer; enjoy cold.