For the base: mix/blend ½ cup almonds, 8 Medjool dates, and a pinch of salt. Press into a tray.
For the caramel layer: blend 8 dates, ½ cup peanut butter, 3 tbsp milk, and a pinch of salt. Spread on top of the base.
For the crunch layer: add roasted almonds.
For the chocolate coating: melt 100g dark chocolate. Pour or dip the bars in the chocolate.
Chill and cut: freeze the bars, then slice them.
