Place dates in a bowl and cover with warm water. Allow to sit for 10 minutes.
Preheat oven to 350℉. Line a 9” x 9” square baking pan with parchment or wax paper and set aside. Lay oats and coconut flakes on a prepared baking sheet and place in oven for 8-10 minutes, stirring halfway through and once the coconut is toasty, remove from the oven and set aside to cool.
Meanwhile add the chocolate chunks and coconut oil to the sauce pot, on low heat, melt the chocolate and coconut oil, stirring often to avoid burning the chocolate. Once melted, remove from the stove and allow to cool. Another option, is melt chocolate chunks and coconut oil in a microwave and check every 20 seconds, stirring each time. When most of the chunks have melted, remove and continue to stir until all the chunks are gone. Set aside to cool. Add dates to the food processor (reserve some of the water) and pulse 6-7 times until the dates are broken into pieces. Then add almonds, walnuts and pumpkin seeds. Pulse again for about 5 times until the nuts are cut into small pieces. Once the oats and coconut flakes are cooled, then add to the food processor, along with the honey, peanut butter and pulse about 8-10 times until all the ingredients come together and starts to form a ball. If too dry, add about 1-2 tablespoons of the reserved water from the dates and pulse 1-2 times until the mixture comes together.
Transfer mixture into the prepared baking pan and press down firmly. Pour the melted chocolate over the bottom layer and spread evenly with a spatula. Top with nuts, pumpkin seeds, coconut flakes or seeds. Cover and refrigerator until firm for up to 2-3 hours. Cut into bars and enjoy!
