First, prepare the blanched almonds by soaking them in water for 4 hours. Alternatively, you can soak them in boiled water for one hour. Rinse and drain.
Add all of the ice-cream ingredients to a high-speed blender and blitz until completely smooth and creamy, without any lumps.
Line an 11'x7" baking pan with parchment paper, making sure all sides are covered so that the liquid can't run underneath the paper.
Pour the ice cream mixture into the baking pan and freeze for 2 hours.
To make the caramel add the dates, maple syrup, coconut oil, almond butter, coconut milk, and salt to your high-speed blender. Blitz until the mixture forms a smooth sticky caramel.
Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula to spread the caramel out in an even layer. Place back in the freezer until completely set (6 hours or overnight if possible).
Remove the ice cream slab from the baking pan and cut it into 12-14 bars. Set the bars on a tray or board lined with parchment paper and place them back in the freezer to prevent them from melting while you prepare the coating.
Melt the chocolate and coconut oil over a double boiler.
Carefully coat the bars with chocolate by holding one bar at a time with a fork underneath it and spooning the chocolate on top and over all of the sides. Repeat this for all the bars and place them back in the freezer for another 15 minutes to set the chocolate.
Alternatively, transfer the melted chocolate to a tall slim glass and place 2 wooden cocktail sticks into each bar and dip them in the chocolate.