Line your square dish with parchment paper, creating an even layer to help with easy removal later.
Pit the medjool dates and soak them in warm water for about 10 minutes to soften. Drain well and set aside.
In a food processor, combine the shredded coconut, soaked dates, honey, melted coconut oil, vanilla extract, and a pinch of sea salt.
Pulse the mixture until it becomes finely chopped and sticky, about 1-2 minutes, scraping down the sides as needed. You want it to hold together when pressed.
Transfer the mixture into your prepared dish. Use a spatula or your fingers to press it evenly into a compact, smooth layer.
Place the dish in the fridge for 15-20 minutes to help the mixture firm up.
Meanwhile, break the dark chocolate into small pieces and melt in a microwave-safe bowl in 20-second bursts, stirring after each, until smooth and glossy.
Once the coconut layer is chilled and firm, pour the melted chocolate evenly over the top, smoothing it out with a spatula.
If desired, sprinkle a tiny pinch of sea salt on top for a subtle salty crunch.
Return the dish to the fridge and chill for at least another hour until the chocolate is set and the bars are firm.
Once set, lift the entire block out using the parchment paper and cut into squares with a warm, sharp knife for clean slices.
Enjoy these chewy, chocolate-topped coconut bars straight from the fridge for a cooling treat or at room temperature for a softer bite. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.
