Joy to the Food

0 Preheat oven to 350 degrees F and line a bread pan with parchment paper (otherwise, it’s really hard to get off).
1 Mix the [wprm-ingredient text="1/2 cup almond flour" uid="0"], [wprm-ingredient text="1/4 cup hemp seeds" uid="1"], [wprm-ingredient text="1.5 tbsp coconut oil" uid="2"], [wprm-ingredient text="1 tbsp maple syrup" uid="3"], [wprm-ingredient text="1/2 tsp vanilla extract" uid="4"], and [wprm-ingredient text="1/8 tsp salt" uid="5"] until a dough forms, then press it evenly into the pan. It’s helpful to wet your hand or a spatula to prevent sticking. Bake the shortbread for 10 minutes.
2 While the shortbread bakes, soak the [wprm-ingredient text="8 medjool dates" uid="6"] in a bowl with the [wprm-ingredient text="1/4 cup hot water" uid="7"] for 10 minutes and cover with a towel. Then, add the [wprm-ingredient text="2 tbsp peanut butter powder" uid="10"] and [wprm-ingredient text="1/4 tsp salt" uid="11"] with the soaked dates and water and mash the mixture with a fork until well combined. Doing this in a large bowl is helpful because it can take some elbow grease. A food processor works, too!
3 Let the shortbread cool for 10 minutes, then spread the date layer over it. Move this to the freezer and let it set up for a few hours. 
4 Remove from the freezer, cut into nine slices, and return to the freezer while you prepare the chocolate coating. Melt the [wprm-ingredient text="1 cup chocolate chips" uid="13"] and the [wprm-ingredient text="1.5 tbsp coconut oil" uid="14"] in a wide, shallow bowl (you need room to dip). Melt in 30-second increments, stirring each time until melted. This much chocolate took me 4 rounds (2 minutes total).
5 Prepare a cutting board or tray with parchment paper, and get your sea salt ready! Remove the bars from the freezer and use a fork to drop each slice into the melted chocolate. Gently flip it so it’s totally coated. Then, remove and place on the prepared parchment paper. Top with flaky sea salt while the chocolate is still soft. Repeat with the other bars and then return them to the freezer for 10 minutes for the chocolate to set. Then enjoy!