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Line an 8x8 inch square baking dish or pan with parchment paper.
In a large bowl, add in almond flour, peanut butter, syrup, vanilla, salt, milk and mix together until combined.
Fold in the chocolate chips.
Transfer mixture to the baking pan and spread out evenly.
Place in the freezer for 15 minutes.
Soak your dates in warm water for 20 minutes.
In a mini food processor pulse together the drained dates, peanut butter, vanilla and salt until mostly smooth.
Transfer the mixture on top of the cookie layer and spread out evenly.
Place back in the freezer for 30 minutes.
In a small pot melt your chocolate chips and coconut oil on low heat, stirring constantly until smooth and melted.
Transfer melted chocolate on top of caramel mixture and spread out evenly.
Sprinkle with flaky sea salt and freeze for 1 hour or until chocolate is hard.