Place the dates, water, vanilla, and salt in a food processor. Process until smooth, stopping to scrape down sides as needed.
Spread coconut flakes out on a cookie sheet lined with parchment paper. Toast in the oven at 300ºF for 5 to 10 minutes or until golden. Mix halfway through. **Keep an eye on the coconut as it can burn easily.
Melt the chocolate in a double boiler on the stove top over medium heat. Reduce to low heat once the chocolate is entirely melted.
Combine the processed date mixture and coconut in a mixing bowl.
Spread mixture evenly on a parchment paper-lined baking pan. A 9x13" pan will yield thinner bars and an 8x8" pan will yield thicker bars. Either will work fine.
Pour half of melted chocolate over entire pressed coconut/date mixture and spread evenly.
Place the pan in the freezer for 30 minutes.
Remove the pan from the freezer and flip. Use a spoon to drizzle the remaining chocolate over the top.
Place the bars back in the freezer for 5 minutes.
Remove from the freezer cut into 2x2 inch squares. Store finished bars in the freezer.
When melting chocolate for your Christmas treats we recommend 100% Cacao Baker’s baking chocolate. Sweeter options include:
Green & Black's
Trader Joe's semi-sweet chocolate chips
Enjoy Life semi-sweet chocolate
70% and up of Lindt products (70%, 85%, 90% and 99% bars)