Preheat the oven to 350F; line an 8 by 8-inch baking dish with a piece of parchment paper.
Add the almond flour, oats, coconut sugar, almonds, golden flaxseed meal, salt, and cinnamon to a food processor and pulse a few times to chop the nuts and oats a bit. Pour the almond flour mixture into a large bowl and stir in the vanilla and coconut oil. Alternatively, still in the food processor with the motor running, drizzle in the vanilla and coconut oil until incorporated.
Press ⅔ of the crust mixture into the bottom of the prepared baking dish.
For the date filling, let the dates soak in the water for 3 minutes, and then add the dates along with the liquid and the cinnamon to a food processor and process until smooth.
Pour the date mixture on top of the crust in the prepared baking dish and spread it out. Sprinkle the remaining ⅓ of the crust mixture on top, lightly pressing it down.
Bake until the bars are golden and have set, about 35 to 45 minutes. Let them cool for 10 minutes in the pan, and then use the parchment paper to pull them out and transfer them to a wire rack to finish cooling.
Cool completely before cutting. Store leftovers covered in the fridge for up to 5 days.