Start making the date caramel by placing the pitted dates in a small saucepan covered with a few inches of water over medium heat. Bring to a low boil then remove from heat and set aside for 5 minutes, or until the dates are soft. Transfer them to a blender or a food processor along with the lemon juice, sea salt, and 5 tablespoons of the cooking water then blend on high until smooth. Add more water as needed. You might also need to stir it by hand in between blending to help it move.

Next, melt the chocolate by placing it in a small saucepan over low heat along with the coconut oil. Continue to stir until it is entirely melted and smooth then let it sit over low heat.

Meanwhile, spread the caramel on top of each matzo sheet. Pour the chocolate on top and use a spatula or the back of a spoon to spread it toward the edges. Top with desired toppings then place each one on a baking sheet. Transfer the baking sheet to the freezer and allow to set for at least 20 minutes.

Break each sheet into separate pieces and serve on a plate or store in an airtight container or ziploc bag in the refrigerator until ready to eat.