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In a bowl, mix until you get a cohesive coconut filling.
In a food processor, blend until soft and dough-like: 12 pitted dates, ½ cup almonds, and a pinch of salt.
Press the nougat mixture into a lined mold, creating an even layer.
Spread the coconut filling over the nougat.
Place the mold in the freezer for 1 hour until everything is firm.
Cut the chilled mixture into rectangular bars.
Dip each bar into melted dark chocolate and sprinkle with a pinch of fleur de sel and extra coconut flakes for added texture.
Place the bars back in the freezer for 10 minutes to let the chocolate harden.