Blend together the medjool dates and almond milk until smooth. I find it easiest to use a stick blender to do this but you could probably use a blender too. Pour this mixture into a mixing bowl.
Add the almond butter, melted coconut oil, molasses, vanilla and sea salt to the bowl and whisk to combine.
Pour the date caramel over the cooled biscuit base and use a spatula to spread it out evenly. Place the pan into the freezer for 2 hours.
Just before the biscuit base/caramel comes out of the freezer, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool for a few minutes before using.
After 2 hours the caramel will be firm (but it won't be completely hard and frozen). Cut into 16 bars.
Dip each bar into the chocolate to coat fully. Sprinkle with your choice of topping immediately or leave plain if preferred.
Store the bars in the fridge or freezer.