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Start by removing the pits from the dates and soaking them in warm water for 10 minutes to soften.
In a food processor, combine the almond flour, maple syrup, and peanut butter. Blend until the mixture forms fine crumbles.
Transfer the nougat mixture to a parchment-lined square baking pan. Press it firmly into an even layer.
Without fully cleaning the food processor, add the soaked, pitted dates, peanut butter, and vanilla extract. Blend until smooth and creamy.
Spread the date mixture evenly over the nougat layer, then top with a layer of pistachios. Place the tray in the freezer for an hour to set.
Melt the chocolate and coconut oil in the microwave in 10-second increments, stirring between each, until smooth.
Remove the tray from the freezer and lift the bar sheet out of the pan. Cut it into your desired bar size.
Using two forks, dip each bar into the melted chocolate, ensuring it's fully coated. Let any excess drip off, then place them on a tray. Freeze for 30 minutes to set.