Put the dates in a bowl, and cover with very hot water. Set aside for at least 10 minutes.
Preheat the oven to 350°F. Line an 8 or 9 inch baking pan with foil.
In a medium sized bowl, cut the butter and coconut oil into the almond flour. Stir in the honey. You might want to use you hand to mix everything together.
Press the almond mixture into the prepared baking pan. Bake for 12-15 minutes until the almond shortbread is lightly browned. Put on a cooling rack to cool completely.
After taking the shortbread out, put 1 cup coconut flakes on a baking sheet and put in the oven until lightly browned, about 10-15 minutes. Stir every 5 minutes. Be sure to keep an eye on them because they burn easily.
Meanwhile, drain the dates and add to the bowl of a food processor along with the almond milk {start with ⅓ cup and increase as needed}, vanilla extract, salt, and ½ cup coconut. Process until the mixture is pureed and very smooth.
Once the coconut is toasted, add ½ cup toasted coconut to the pureed date mixture. Process until combined. Fold the remaining coconut into the mixture.
When the shortbread has cooled, spread the date-coconut mixture over it. Put in the freezer to harden.
Once it has hardened, cut into squares.
If topping with chocolate, put the chocolate chips and almond milk in a microwave safe bowl. Microwave for 30 seconds, stir, then repeat until it has melted. Drizzle over the bars.
Keep these well covered in the freezer. You could also keep them in the fridge; I think room temperature wouldn't work very well.
Notes
*Be sure to use certified gluten-free ingredients if you need these to be gluten-free.*Based on this almond flour shortbread from Hartke Is Online and Almost Raw Samoa Bars from Cooking ala Mel