Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the nougat: In a medium mixing bowl, combine almond flour, protein powder, 2 tablespoons almond butter, and maple syrup. Stir in almond milk 1 teaspoon at a time until a firm, dough-like consistency is reached. Press the mixture firmly and evenly into the bottom of the prepared pan.

Prepare the caramel: Drain the soaked dates and place them into a high-speed blender or food processor. Add 1/4 cup almond butter, vanilla extract, and sea salt. Process until the mixture is completely smooth and creamy.

Spread the date caramel evenly over the nougat layer using an offset spatula.

Sprinkle the chopped roasted almonds over the caramel layer and press them down gently so they adhere.

Place the pan in the freezer for at least 60 minutes to allow the layers to set firmly.

Remove the block from the freezer and lift it out of the pan using the parchment paper. Slice into 10 uniform bars.

Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring until smooth.

Using a fork, dip each chilled bar into the melted chocolate to coat completely. Place the coated bars back onto the parchment paper.

Refrigerate for 10 minutes until the chocolate shell has hardened. Store in the refrigerator or freezer in an airtight container.