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In a bowl, combine the almond flour, coconut oil, maple syrup, and vanilla extract until well mixed.
Line a glass container with parchment paper and pour the mixture in, pressing it down firmly.
Place the container in the freezer while you prepare the caramel.
Soak the medjool dates in warm water for about 10 minutes to soften them.
In a blender, combine the soaked dates, hot water, nut butter, and coconut oil, then blend until smooth.
Spread the date caramel over the almond flour base in the container.
Return the container to the freezer for 30 minutes to set.
Melt the dark chocolate with the additional coconut oil until smooth.
Pour the melted chocolate over the set caramel layer and sprinkle with sea salt flakes.
Refrigerate for another 30 minutes to allow the chocolate to firm up.
Once set, cut into bars and serve.