Prepare an 8-by-8-inch (or similar sized) pan with parchment paper.
For the almond-oat crust:
Add everything except the milk to a blender or food processor and pulse until fine crumbs are formed.
Add the milk and pulse a couple more times until the mixture starts to stick to itself.
Press the mixture into the bottom of the prepared dish in an even layer and place in the freezer to set.
For the date caramel layer:
Combine the dates, coconut butter, ripe banana, vanilla, and sea salt in the blender or food processor until completely smooth, stopping to scrape down the sides and adding milk a tablespoon at a time as needed to blend.
Spread the date caramel mixture on top of the prepared almond-oat crust.
For the espresso chocolate ganache layer:
Bring a small saucepan of water to a simmer and place a heat-safe bowl on top of it (or use your double boiler). Add all of the ganache ingredients to the bowl.
Use a spatula to continuously stir around the ingredients to combine them as the chocolate melts, and remove from the heat once a smooth and shiny mixture is formed.
If the mixture seizes up (starts to get an almost crumbly look to it instead of silky), add another splash of nondairy milk and a pinch of sugar, and keep stirring continuously until it turns smooth again.
Pour the ganache in an even layer over the date caramel layer and return to the freezer.
Let set for about 3 hours before slicing and serving. Store leftovers in the freezer.