In a large mixing bowl, combine almond flour, coconut sugar, ground flaxseed, and a pinch of salt. Gradually add melted coconut oil, water, and vanilla extract, stirring until a smooth dough forms. Let it rest for a few minutes.

Place the dough between two sheets of parchment paper. Roll it out to a thickness of about ⅛ inch.

Cut the rolled dough into rectangles measuring approximately 3.5 by 0.75 inches and transfer to a baking sheet.

Preheat your oven to 350°F (175°C) and bake for 8 to 10 minutes. Allow to cool before transferring to a wire rack.

Spread a generous amount of the fudge mixture onto half of the cookie rectangles and place the remaining cookies on top.

Melt dark chocolate until smooth and glossy. Dip each assembled bar into the melted chocolate.

Place the coated bars on a parchment-lined baking sheet and refrigerate for about 30 minutes until the chocolate is set.