1. Preheat the oven to 350 degrees and grease an 8×8 baking dish well with coconut oil
2. Add the coconut cookie crust ingredients to a food processor and pulse until creamy and well combined (it took me about 2-3 minutes of blending)
3. Scoop out the dough and add to the baking dish and press down to form the crust in the dish
4. Bake in the oven for 15-20 minutes or until the crust feels firmer and has golden edges
5. While the cookie crust bakes, add the 10 dates to a bowl and cover with boiling hot water
6. Add the remaining ingredients to the food processor. Strain out the dates then add to food processor
7. Pulse the topping ingredients until dough forms into a large ball or until well combined
8. Remove crust from oven once ready and allow it to cool for about 30 minutes then add the chocolate topping and press down gently 
9. Add the bars to the freezer for about 30 minutes to set, slice into bars and enjoy!

350 degrees for 15-20 minutes

freezer for 30 minutes or fridge overnight