Preheat oven to 350°F. Line an 8 x 8 inch pan with parchment paper. Set aside.

In the bowl of a food processor, combine the almond flour, oat flour, cacao powder, and salt. Pulse a couple of times to combine all of the ingredients. Then, add the pitted medjool dates, maple syrup, and melted coconut oil. Turn the food processor on and process until a crumbly dough forms. 

Evenly pour mixture into prepared baking pan, pressing down firmly. Bake in preheated oven for 10 minutes. Remove base from oven and allow to cool for 10 minutes.

While base is cooling, prepare the filling. Add the tahini, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Heat over low heat until the coconut oil has melted and the mixture is smooth. Pour tahini mixture over cooled base and spread evenly. Refrigerate for 45 minutes - 1 hour.

Once the tahini filling is set, melt the chocolate chips with coconut oil on the stovetop or in the microwave. Pour over the set filling and tilt the pan to evenly distribute the chocolate. Return the pan to the refrigerator for at least 1 hour, or until the chocolate has hardened.

Finally, use the parchment paper to remove the bars from the pan. Cut into bars and enjoy!