• Line 8" x 8" baking dish with parchment paper and set aside.
• In a food processor or powerful blender, add coconut oil, cacao powder and dates. Pulse for 30 seconds, scrape the sides of the bowl and process for another 30 seconds. The consistency might look chunky and a bit of oil separation is OK. Generally, you are looking for a jam with chunks texture here (pictured above).
• Add coconut flakes, chia seeds and salt, and pulse in short intervals just enough to combine. Transfer to a prepared baking dish, level with spatula (oil on top is fine) and freeze for 30 minutes. Remove chocolate bars holding by the parchment paper flaps onto a cutting board and cut into 16 squares.

Store: Refrigerate in an airtight container for up to 2 weeks or freeze for up to 6 months.