• Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Shortbread Layer:

• Add all the shortbread ingredients to a food processor or small blender. Blend, stopping to push down ingredients to a few times, until ingredients are thoroughly incorporated and smooth. Press the shortbread layer evenly amongst the bottom of the prepared dish.

For the 'Caramel' Date Layer:

• In a medium-sized pan, add the dates and milk. Simmer on medium heat until the dates are soft, about 10 minutes. Then add the softened dates and any remaining milk to a food processor or small blender. Add the vanilla, sweetener, and salt to the food processor as well, and then blend until the 'caramel' date layer is smooth. Spread the date layer evenly over the shortbread layer.
• Place in the oven and bake for 25 minutes.

For the Toasted Coconut:

• While the Samoa bars are baking, spray a small pan with nonstick cooking spray. Add the shredded coconut and toast on low to medium heat until coconut is light golden brown in color, stirring frequently. Remove the Samoa bars from the oven and top with the toasted coconut. Gently press down so the coconut stays in place better. Let the dish cool for 10 minutes at room temperature, then place it in the freezer for 20-30 minutes to chill before adding the chocolate.

For the Chocolate Bottom:

• Line a plate or baking sheet with parchment paper. Take Samoa bars out of the freezer and cut into 16 squares. In a small, flat, microwave-safe bowl, microwave the chocolate chips in 30-seconds intervals, stirring in between, until chocolate is melted. Dip the bottom of each Samoa bar into the chocolate, wiping any excess off, and placing on the plate lined with parchment paper. Repeat for all 16 bars. You want to leave a little chocolate left in the bowl for the chocolate drizzle.

For the Chocolate Drizzle:

• Add the coconut oil to the bowl with the rest of the melted chocolate. Heat for 30-45 seconds, and then stir until melted and combined. Drizzle chocolate in a diagonal fashion over the Samoa bars.
• Place back in the freezer to set for 5-10 minutes. Then transfer to the fridge in an airtight container. These bars also freeze great!