Preheat the oven to 350°F. Line a 9-inch circle pan with parchment paper and set aside.
For the crust layer, combine 1/3 cup of puréed dates, gluten-free oat flour, maple syrup, and milk. Mix well.
Transfer the mixture to the lined baking dish, spreading it into an even layer. Bake for 10 to 15 minutes until the crust is a light golden brown.
For the date caramel, mix 2/3 cup puréed dates, maple syrup, cashew butter, and coconut oil. Set aside after mixing.
Allow the crust layer to cool for 10 minutes before adding the caramel layer on top.
Once the crust layer is baked and cooled, spread the caramel layer evenly with a spatula or large spoon.
Microwave chocolate chips and coconut oil for 60 seconds. Mix well and pour the dark melted chocolate over the caramel layer, sprinkling with some coarse salt.
Cover and refrigerate for at least 2 hours before cutting into slices and serving.
Enjoy this delicious treat!