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Line an 8" x 8" baking pan with foil. Set aside.
Add all ingredients in a medium-sized mixing bowl and mix (first with a fork and then using your hands). Roll dough into a ball and then press into lined baking pan.
Place pitted dates in a microwaveable bowl and cover with water. Microwave on high for 2 minutes** Drain the water and place dates in food processor with coconut oil, vanilla and salt. Blend well, stopping to scrape the sides every so often. Add in coconut flour and blend until mixture has a thick, smooth texture. Scoop the caramel onto the shortbread, then cover with a sheet of parchment paper. Use your hands to push the caramel to the edges of the pan and make a smooth, even layer.
Freeze for a minimum of 2 hours***
In a small sauce pan, melt dark chocolate and coconut oil over low heat. Stir frequently. Once chocolate is fully melted, remove bars from freezer and cut into 16 equally sized pieces. Dip the bars (one at a time) into the melted chocolate. Place them on a lined baking sheet to set.
Optional: drizzle the bars with remaining chocolate and top with a pinch of sea salt.
Bars can be stored in the fridge or freezer.