Using a food processor, puree the nuts and dates until they begin to break up. Add the coconut and puree again until the mixture starts to come together.

Add the honey, almond butter, and salt and puree until the mixture is fairly consistent.

Once the dates are soft, combine them in a food processor with lemon juice, salt, and vanilla. Slowly add some of the water that the dates were soaked in, until the mixture reaches desired consistency ( I like my caramel fairly soft, so I used about ½ cup water).

Puree until the mixture becomes light and smooth. Spread the mixture over the base and return to the freezer for 30 minutes.

Melt cocoa butter, coconut oil, salt, and vanilla in a double boiler. Once the cocoa solids are melted take the mixture off the heat and slowly add the cocoa powder. If your mixture is lumpy, you can always put it through a sieve.

Pour mixture over caramel sauce layer and return to the freezer until set, approximately 30 more minutes.

When ready to cut, bring bars out of the freezer and let sit for 10 minutes at room temperature to soften. Using a hot knife cut the bars into serving size pieces (I cut them into 18, but use your own judgment here).

Wrap the bars in parchment or waxed paper and store them in a container in the freezer. That way, you can have a chocolatey bar whenever you feel that you need a little something.