In a large mixing bowl, whisk together almond butter, maple syrup, coconut oil, vanilla, and cocoa powder until creamy. Fold in the oats and shredded coconut until the mixture starts to come together. Press oat/coconut mixture into the bottom of a parchment-lined square baking dish or loaf pan. Place in the freezer while preparing the date spread.

To a food processor, add dates, cocoa powder, coconut oil, and milk. Process until smooth. Add an additional 1 tbsp of milk at a time, if needed. Spread in an even layer over the oat/coconut base. Let sit in the freezer for 20 min. before slicing into 9 even bars