Place dates in a large bowl and pour enough hot water on top to cover them. Soak for about 20 minutes to soften while you make the base.

Line an 8x8 inch baking pan with parchment paper, with some overhang so you can easily remove the slice later. Set aside.

In a mixing bowl, combine desiccated coconut, almond flour, protein powder, melted coconut oil, and maple syrup. Stir until well combined. The mixture should be crumbly but stick together. If it's too dry, add an extra tablespoon of melted coconut oil.

Press the mixture firmly into the bottom of the pan. Set aside.

Once the dates are done soaking, drain and discard the soaking water. Pat with a towel to remove excess water.

In a food processor or high powered blender, combine the softened dates, melted coconut oil, almond butter, vanilla, and salt. Process/blend in 30 second increments, stopping to scrape down the sides as needed, until completely smooth with no date chunks. The mixture should be very thick and creamy. If it's too thick to blend, add a small splash of hot water. Avoid adding more than 1/4 cup of water, or the caramel may be too soft when you slice it later.

Spread the date caramel evenly over the base layer. Place in the fridge for at least 90 minutes, or until very firm.

Once the caramel layer is set, make the chocolate topping. Place dark chocolate in a small microwave safe bowl. Microwave in 30 second increments, stirring between, until melted and smooth. Stir in non-dairy milk until combined and creamy.

Immediately spread the chocolate topping evenly over the caramel layer. Place in the fridge for 20 minutes, or until the chocolate has hardened.

Remove the caramel slice from the pan using the overhanging parchment paper and transfer to a cutting board. Cut into 16 squares and enjoy!