Line an 8x8 or 9x9 pan with parchment paper, or use a silicone square pan placed on baking sheet, set aside.

In a food processor add drained/pitted dates and nuts. Process until dates and nuts have broken down, and only small pieces of nuts can be seen (you can see in the pictures above). Mixture should be slightly sticky. If it feels really dry, add 1-2 TBS water and pulse to combine.

Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. Place pan in freezer for 15-30 minutes to chill bars.

As the bars have almost finished chilling, prepare the toppings: warm the coconut butter in microwave, about 10 seconds, until smooth, then stir in matcha powder. If your coconut butter is already spreadable you can skip this step. In a medium microwave safe bowl melt dark chocolate and coconut oil together in 20 second increments, stirring in between until fulling melted. Careful not to burn the chocolate.

Once bars have completely chilled, cut into 16 squares. Place squares on parchment lined baking sheet. Start spreading on the matcha coconut butter onto each square in a thin layer, about 1 teaspoon.

Next drizzle chocolate over bars in zigzag fashion with spoon. OR place bars on fork and dip into bowl of chocolate, coating with spoon. Gently lift bars from bowl and place back onto lined baking sheet. The chocolate will set on the chilled bars, but you can pop in the fridge to quicken the process. Once the chocolate has set, the bars are ready to enjoy!