Soak the 10 dates for the filling in hot water for ten minutes, to soften. Remove from the hot water after ten minutes and squeeze out any excess water. Set aside.
Line a loaf pan with parchment paper, set to the side.
Prepare the base ingredients. Using a food processor add the pecans and almonds and pulse. Add in the dates and the rest of the base ingredients. Pulse until thoroughly combined and the mixture sticks together. If your mixture isn't sticky enough, add 2 more dates.
Pour the base ingredient mixture into the loaf pan and press it firmly into the pan. Place in the freezer for ten minutes while you prepare the filling.
Add the soaked dates from step 1 into the food processor and begin to blend. You will need to add the 5 tablespoons of water along with it. You are looking for a date paste to form (no chunks). Blend and scrape the sides for about 2 minutes or until it is mostly smooth. Add in the rest of the filling ingredients.
Take the pan out of the freezer and pour the smooth filling mixture onto the base mixture. Spread it out evenly.
Freeze for 3 hours.
Once the 3 hours are up. Leave the pan in the freezer and begin to prepare the chocolate coating.
Melt the coconut oil in a saucepan over low heat. Once the coconut oil is mostly melted add in the chocolate (I chopped the chocolate first). Once the mixture is nice and smooth, bring out the bars from the freezer. Remove the bars from the loaf pan. You may need to cut around the outside, or the parchment paper may just lift nice and easily out of the pan.
Place on a cutting board and cut the bar mixture into 10 equal pieces.
One at a time, dip all sides of each bar into the chocolate mixture. Have a plate or tray with parchment paper available to place the newly coated chocolate bars on to. Once all the bars have been coated, (option to top with sea salt) place back in the freezer for 1-2 hours.
Chocolate Bars are best stored in a sealed container in the freezer.