Make the base: In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until well combined and a dough forms.

Press the base: Line an 8x8-inch baking dish with parchment paper. Press the almond flour mixture evenly into the bottom of the dish to form the base layer. Use a spatula or your hands to pack it down tightly. Place in the freezer to set while you prepare the caramel.

Prepare the caramel layer: In a food processor, combine the soaked dates, almond butter, vanilla extract, sea salt, and coconut milk (if using). Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a bit more coconut milk.

Spread the caramel: Remove the base from the freezer and spread the caramel mixture evenly over the top. Smooth it out with a spatula. Return to the freezer for about 30 minutes to firm up.

Melt the chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Coat the bars: Once the caramel layer is set, remove the bars from the freezer and cut them into bars or squares. Dip each piece into the melted chocolate, allowing excess chocolate to drip off. Place the coated bars back on the parchment paper.

Set the chocolate: Once all bars are coated, return them to the freezer for about 15 minutes to set the chocolate.

Serve and store: Enjoy your Paleo Homemade Twix Bars! Store any leftovers in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.