In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second increments until smooth.

Remove the pits from the dates and press them with your fingers to flatten them. Set aside.

Line a 9 x 5 or 8 x 5 pan with parchment paper. Pour about 1/4 of the melted chocolate into the pan and spread evenly to create the bottom base.

Add in the nuts, followed by the flattened dates, followed by the almond butter. Using a small rubber spatula or back of a spoon, spread the almond butter over the date layer.

Pour the remaining chocolate over the top, making sure to push some chocolate over each side to fully coat it.

Set in the freezer to harden for 30 minutes.

Once firm, top with flakey salt and slice into 10 bars. Keep stored in the fridge for up to 3 weeks, or freeze for up to 3 months. If eating from frozen, I suggest letting them defrost for 10 minutes before eating.