Line your square baking dish with parchment paper for easy removal.
Toast the mixed nuts in a dry skillet over medium heat, stirring frequently until they’re golden and fragrant, about 5 minutes. Remove and let cool slightly.
Chop the Medjool dates into small pieces to help them blend smoothly.
Combine the chopped dates and honey in a saucepan over low heat, stirring gently until the mixture becomes sticky and gooey, about 3 minutes. Warm just enough to soften the dates.
Add the toasted nuts to the warm date mixture and stir quickly to coat all the nuts evenly before the mixture cools and hardens.
Transfer the nut mixture into your prepared baking dish and press down firmly with the spatula to create an even layer about 1 inch thick.
Place the dish in the fridge for at least 2 hours, or until the mixture is firm and set. For a quicker option, freeze for 30-45 minutes.
While the bars are chilling, melt the dark chocolate with coconut oil in short bursts in the microwave, stirring until smooth and shiny.
Once set, lift the nut mixture out of the dish using the parchment paper and place on a cutting board.
Use a sharp knife to cut the bars into squares or rectangles, wiping the knife between cuts for clean edges.
Drizzle the melted dark chocolate over the cut bars for a glossy finish. Let the chocolate set at room temperature or in the fridge for about 15 minutes.
Enjoy these chewy, crunchy nut bars at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to a week.
