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Soak your dates in boiling water for 5 minutes to soften them, then drain well.
Add the dates to a food processor along with the peanut butter, coconut oil, cinnamon, ground flaxseed, salt and vanilla extract. Blend until a smooth, sticky paste forms.
Add the toasted almonds and desiccated coconut, then pulse a few times until combined while still keeping the almonds in slightly larger chunks for texture.
Line a medium-sized container (12x20cm) with scrunched baking paper and press the mixture in firmly and evenly. Place in the freezer for 5 minutes to set slightly.
While the base chills, gently melt the coconut oil in the microwave for 10 seconds and mix in the cacao powder and vanilla extract until smooth. Add 1 tsp maple syrup if you want it slightly sweet.
Remove the base from the freezer and pour the chocolate layer over the top, spreading evenly. Return to the freezer for 10 minutes until set.
Remove and slice into long bars, roughly 1.5 cm thick. You should get about 7–9 bars depending on the size of your container.
Store in fridge and enjoy!