In a food processor, combine gluten-free oat flour, almond flour, runny almond butter, maple syrup, vanilla extract, and a pinch of sea salt. Pulse until they come together into a thick, dough-like consistency. Gradually add dairy-free milk until smooth.

Lay out the dough between two sheets of parchment paper and flatten it into a rectangle, about 1/4 inch thick. If it sticks, add more oat flour.

In the cleaned food processor, blend together Medjool dates, remaining almond butter, cinnamon, and a splash of dairy-free milk until smooth and creamy. Set aside.

Spread the filling evenly across the rolled-out dough, leaving a small border. Roll the dough tightly into a log shape and wrap in parchment paper. Place in the freezer for 45 minutes.

After chilling, unwrap and slice into even pieces, about 1 inch thick. Serve chilled and store any leftovers in an airtight container.