Place 15-16 medjool dates (pitted) in a bowl and cover with hot water; let soak for 20 minutes while you prepare the crust. Line an 8x8 pan with parchment paper.

In a food processor, add 2 c raw cashews and process until they reach a grain-like (coarse) consistency.

Add 3-4 T maple syrup, 1 tsp vanilla extract, 2/3 c shredded coconut (unsweetened), and a dash of sea salt to the cashews. Process until the mixture holds together into a sticky dough.

Press the cashew mixture firmly and evenly into the prepared 8x8 pan to form the crust. If the mixture sticks to your fingers, rub a very small amount of coconut oil on your fingers to help.

Place the crust in the refrigerator to chill while you make the date-coconut layer.

Drain the soaked dates and add them to the food processor. Process until smooth and caramel-like.

Add 3 T maple syrup, 1 tsp vanilla extract, and a dash of sea salt to the processed dates; process briefly to combine and smooth.

Add 1 c (heaping) shredded coconut (unsweetened) to the date mixture and process until fully combined and spreadable.

Pour and spread the date-coconut mixture evenly over the chilled cashew crust. Place the pan in the freezer and chill for about 20–30 minutes to firm the layers.

While the bars chill, melt 2 oz dark chocolate (approx. 2/3 of a 3 oz. bar) with 1/2 T coconut oil using a double boiler (or a heatproof bowl over simmering water). Stir until smooth and fully melted.

Transfer the melted chocolate to a small plastic bag, snip a small corner, and drizzle the chocolate evenly over the chilled bars. Return the pan to the refrigerator or freezer and chill about 5 minutes to set the chocolate.

Lift the bars from the pan using the parchment, place on a cutting board, and cut into 2-inch squares. Store the finished bars in the refrigerator.