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Line a baking tray with parchment paper.
In a blender, mix the base ingredients (1 cups dates, ½ cup pecans, ½ cup oats, 1 tbsp cinnamon).
Press this mixture firmly onto the baking tray in an even layer.
Blend the caramel ingredients (½ cup dates, ½ cup pecans, ¼ cup almond milk) and spread over the base layer. Freeze for half an hour to allow it to set.
For the chocolate layer, melt the chocolate chips and in a double boiler or microwave, stirring frequently until smooth. Pour the melted chocolate over the chilled caramel layer and spread into an even layer.
Freeze the bark for at least one hour, then cut into pieces and enjoy! Store any leftovers in an airtight container in the fridge or freezer.