Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the mixed nuts in a single layer on a baking sheet. Toast for eight minutes, stirring halfway through, until fragrant and lightly golden.

Meanwhile, soak the dates in warm water for about 10 minutes to soften. Drain the water and lightly squeeze the dates to release excess moisture.

Place half of the dates in a blender or food processor and pulse a few times until a chunky paste forms. Add in the nuts and pulse until the nuts are broken into smaller pieces (a few larger chunks can remain).

With a spatula, remove the mixture from your food processor and transfer it into a medium bowl. Add the rest of the dates to the processor and pulse one or two times until large chunks form. Add the date chunks to the bowl and knead them in with gloved hands until a stiff mixture forms.

Line a 9×13 pan with Gefen Parchment Paper. Press the mixture evenly into the prepared pan, ensuring it’s smooth and even. You can cover the mixture with an additional parchment paper and use a can or any other smooth utensil to flatten it.

Combine the chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring in between. Pour the chocolate over the date mixture and spread it out evenly. Sprinkle with your choice of toppings.

Place the pan in your freezer for about 10 to 15 minutes to set.

Once chilled, slide the parchment paper with the hardened mixture onto a cutting board. Gently slice into bars using a sharp knife. Make sure it’s not frozen solid, or the chocolate will crack. You can also run your knife under hot water for easier slicing.

To store, refrigerate or freeze (preferred option!) in an airtight container. Happy snacking!