Place dates and nuts in a food processor.
Pulse until it forms a sticky paste. If you're using chopped dates, you may need to add a teaspoon of warm water.
For crunchier bars, chop up or crush an extra 1-2 tablespoon peanut or almonds and mix into the paste. Do not continue to pulse or it'll just break up the nuts.
Measure out 1 tablespoon of the paste mixture and shape into a rectangle.
Place on a parchment paper lined baking sheet. Repeat until all of the paste is divided and shaped. Then place this in the freezer for 10 minutes.
Melt the chocolate as your 10 minutes is up, by heating the chocolate chips in a microwave safe bowl. Heat in 30 second increments stirring in between. It'll take about 2 minutes.
Dip each frozen bar into the chocolate and place back on the pan. Optional sprinkle each bar with with bit of sea salt to cut the sweetness. Recommended but not needed.
Once all have been dipped, place the pan back in the freezer to set.
Once the chocolate has set, you can serve these or place them in the fridge for future eating pleasure. You can also freeze them for longer term storage. They will keep in the fridge for a week or freezer for about 3 months.