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Line an 8x8 inch square baking dish with parchment paper. Leave some overhang on the sides so you can lift the bars out easily later.
In a large bowl, whisk together almond flour, protein powder, and salt. Stir in the almond butter, maple syrup, and vanilla. Add milk one tablespoon at a time, mixing until a thick, cookie-dough consistency forms. Fold in the mini chocolate chips, if using.
Firmly press the dough into an even layer at the bottom of your prepared pan. Place in the freezer for 15 minutes.
Soak dates in hot water for 5 minutes to soften, then drain well. Place dates, nut butter, vanilla, and salt in a food processor. Blend until completely smooth, adding a splash of hot water if needed to make it spreadable.
Spread the date caramel evenly over the chilled cookie dough base. Return to the freezer for 20 minutes to set.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until smooth.
Pour the chocolate over the caramel layer. Spread it to the edges and sprinkle with flaky sea salt.
Freeze for at least 1 hour until the chocolate is hard. Lift the parchment paper to remove the block and use a sharp knife to cut it into bars.
Storage: Keep these in the freezer for a 'snappy' bark texture or the fridge for a softer, fudgy bar experience.