1. Line a small cutting board with wax or parchment paper.
2. Combine dates and coconut in a food processor until slightly sticky, about three minutes.
3. Scoop out a tablespoon of the mixture, pushing firmly to form a dome shape. Then pop the dough into the palm of your hand and form the edges into a rounded rectangle and place it on the wax paper. Make 15 total.
4. If you prefer Mounds, leave as is. If you prefer Almond Joy, press one almond in the center of each coconut mound.
5. Freeze for 20 minutes.
6. While the bars are firming up, melt the chocolate chips in a double boiler (in a small glass bowl over a small pot of boiling water).
7. Take the coconut-almond bars out of the freezer and use a spoon to spread melted chocolate on the tops and sides (no need to cover the bottom). Place it back on the wax paper, using the back of the spoon to smooth out the edges. Do all 15.
8. Pop them back in the freezer for another 20 to firm up.
9. Store leftovers in an airtight container in the fridge.

Below is the nutritional info for one Mounds:

Image Source: Calorie Count [1]

Below is the nutritional info for one Almond Joy:

Image Source: Calorie Count [2]