1 Line an 8×8-inch (20×20 cm) baking pan with parchment paper and set aside.

2 In a food processor, pulse the almonds and walnuts until coarsely chopped (some larger pieces remain) 🥜🌰.

3 Add the rolled oats and pulse briefly to combine with the nuts 🥣.

4 Add the pitted dates, almond butter, cocoa powder, vanilla extract, and a pinch of sea salt to the processor. Process until the mixture comes together into a sticky dough. If too dry, add 1–2 tbsp water and pulse again 💧🍯.

5 Taste the mixture and adjust sweetness or salt if needed.

6 Transfer half of the mixture to the prepared pan and press down firmly and evenly to form the base using the back of a spoon or your hands (wet fingers prevent sticking) ✋.

7 Sprinkle dark chocolate chips and shredded coconut over the base, then press the remaining date mixture on top to seal the chocolate layer inside 🍫🥥.

8 Press the top layer firmly and smooth the surface. Sprinkle optional sesame seeds or flaky sea salt on top for crunch and contrast ✨🧂.

9 Chill in the refrigerator for at least 1 hour to firm up (or 20 minutes in the freezer for quicker set) 🧊.

10 Lift the set slab out using the parchment paper, place on a cutting board, and cut into 12 bars with a sharp knife 🔪.

11 Store bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage ❄️.