Pit the dates if they have pits and measure about 1 cup. If they feel dry, soak them in warm water for 10 minutes, then drain well.
Toast your nuts lightly in a dry skillet until fragrant and slightly golden, about 3-4 minutes, then let cool. This boosts their flavor and adds a subtle crunch.
Add the dates, cocoa powder, sea salt, vanilla extract, and melted coconut oil to your food processor. Blend until the mixture becomes sticky and starts to clump together, about 1-2 minutes, scraping down sides as needed.
Break the toasted nuts into smaller pieces and add them to the processor. Pulse a few times until evenly combined, and the mixture is sticky but holds together when pressed.
Transfer the mixture into a small parchment-lined baking dish or loaf pan. Use a spatula or your fingers (dampened slightly if sticky) to press it evenly into the pan, packing it down firmly.
Optional: Sprinkle chocolate chips on top or gently press them into the surface for extra chocolatey goodness, then press lightly to embed.
Place the pan in the refrigerator and chill for at least 30 minutes until the mixture is firm and set.
Once firm, lift the mixture out of the pan using the parchment edges if used. Cut into small squares or rectangles to form bite-sized pieces.
If desired, melt additional chocolate and dip the bites for a glossy finish. Place on parchment and refrigerate for 10 minutes until the chocolate sets.
Enjoy these chewy, chocolatey bites straight from the fridge or at room temperature. Store them in an airtight container in the fridge for up to a week.
