Begin by placing your medjool dates in a heatproof bowl and cover them with very hot water for about 10 minutes. Drain and set aside.

Transfer the softened dates to a food processor, add almond butter and melted coconut oil, then pulse until smooth.

Line a loaf pan with parchment paper, fill with the date mixture, and freeze for 2-3 hours.

Once firm, slice the mixture into 12 equal squares.

In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth.

Dip each square into the melted chocolate, ensuring even coverage, and place on a parchment-lined plate.

Refrigerate for about 1 hour until the chocolate coating has completely hardened.