Preheat the oven to 375º F (180º C). Line the base of a square cake pan of 7.87 inches (20 cm) with parchment paper, this is to put the bars on it so they don't stick.
Put all the ingredients in a food processor and process until a sand-like dough forms.
Spread this cookie dough mixture in the pan with a rubber spatula or using your hands until even. Bake for 15 minutes.
Once the base is ready, take it out of the oven and let it cool down for 5 minutes.
For the filling:
Put the dates in a food processor or a blender and blend until you get a soft and smooth mixture.
Put a pot on the stove over medium heat. Put the date mixture in it along with the butter, coconut sugar, vanilla and salt and cook for 3 to 4 minutes until the mixture starts to boil a little.
Add in the nuts and almond milk and mix well using a rubber spatula. Cook for 3 minutes until it is all well combined.
Pour this mixture on the base and spread it until it cover the whole surface. Bake it all together for 25 minutes more until it is slightly golden brown and firm.
Once ready, take out of the oven and let it cool down for 10 minutes. Cut this into 9 same size squares to get the bars.