Make sure to carefully follow each step of the instructions for the best results :
- Prepare the date base.
Line a 9×9 inch baking pan or a sheet pan with parchment paper. Pit the Medjool dates and slice them open lengthwise, then press them flat with your fingers or the back of a spoon. Arrange the flattened dates tightly side by side in a single layer on the parchment, pressing them together so they form a connected sheet with as few gaps as possible. Using Medjool dates specifically is important since they are soft, moist, and have a deep caramel flavor that other date varieties simply cannot replicate. - Spread the almond butter.
Stir the vanilla extract and a pinch of salt into the almond butter. Spread it evenly over the date layer using the back of a spoon or a small offset spatula. Make sure the almond butter reaches all the way to the edges for the best flavor in every piece. Drippy, spreadable almond butter works much better than a stiff or dry one in this step. - Freeze until firm.
Place the pan in the freezer for about 30 to 45 minutes until the almond butter layer is firm. Freezing before adding the chocolate makes it much easier to spread the chocolate evenly without it pulling up the almond butter. - Melt the chocolate.
Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler on the stovetop. Coconut oil thins the melted chocolate slightly, making it easier to pour and spread in a thin, even layer. - Add toppings and freeze.
Working quickly, pour the melted chocolate over the chilled almond butter layer and spread it evenly to the edges with a spatula. Immediately scatter the chopped almonds and coconut flakes over the top, then finish with a generous pinch of flaky sea salt. Return the pan to the freezer for at least 1 hour until the chocolate is completely set and snaps cleanly. - Break and serve.
Lift the bark out of the pan using the parchment paper. Break it into rough pieces by hand for a natural look, or use a sharp knife for cleaner rectangular pieces. Serve straight from the freezer for the best texture.