Soak the dates in water for one hour.

Meanwhile, mix almond flour, cacao powder, maple syrup, melted coconut oil, and salt until you get a cookie-dough texture. (If the dough is dry, add a little more coconut oil and maple syrup to get a soft cookie dough texture).

Press into an eight-inch pan and flatten with a spatula.

Place in the fridge to harden.

To make the date caramel, strain the soaking dates, reserving the water. Add the dates to a blender with vanilla and salt.

Blend the dates into a smooth, caramel-like paste, adding reserved date water a little at a time to thin, until you’re able to blend and the mixture is smooth like caramel.

Spread the date caramel over the brownie mixture and place in the freezer to harden for 30 minutes.

Melt the chocolate chips, and use them to glaze the top.

Chill in the fridge or freezer, slice into bars, and try not to eat them all at once!