Vegan Samoa Cookie Bars

Preheat the oven to 350⁰ F (175⁰ C).
Grind the oats into a flour using a blender or food processor.
In a mixing bowl, combine the oat flour, almond meal/flour, coconut oil, unsweetened applesauce, and stevia packets.
Mix until well combined.
Spray a 4x9 baking dish with nonstick spray and spread the base dough evenly into the dish.
Bake for 18-20 minutes.
While the base is baking, prepare the topping.
Blend the dates in a blender or food processor into fine pieces.
If the dates are not soft enough, soak them in water for at least 3 hours beforehand.
In a small pan, combine the chopped dates, almond milk, and vanilla extract.
Simmer over low heat, stirring often to prevent burning, until the mixture thickens to a caramel-like consistency.
Stir in the unsweetened coconut into the date mixture.
Spread the date and coconut topping over the baked cookie base once it has finished baking.
For the chocolate drizzle, mix the cocoa powder, water, and stevia in a small bowl until smooth.
Drizzle the chocolate mixture over the top of the bars.
Cut into 8 pieces and enjoy!