Line an 8 inch square pan with parchment paper, leaving some overhang on two sides for easy lifting.

Add the almonds, cashews, and shredded coconut to a food processor. Pulse until coarsely ground with small, even pieces, stopping before the mixture turns into a fine powder. Transfer the nut mixture to a bowl.

Without washing the food processor, add the pitted Medjool dates and melted coconut oil. Process until the mixture becomes finely ground, glossy, and forms a sticky, cohesive mass that starts to clump together.

Scrape down the sides of the food processor, then add the reserved nut and coconut mixture and the cocoa powder. Pulse in short bursts just until everything is evenly combined and forms a dense, sticky mixture that holds together when pressed.

Transfer the mixture to the prepared pan. Press it firmly and evenly into the pan with your hands, then use the bottom of a measuring cup or glass to compact the surface into a smooth, even layer.

Refrigerate the pan until the mixture is firm to the touch, about 2 hours.

Once chilled and set, lift the firm slab out of the pan using the parchment overhang and place it on a cutting board.

Use a sharp knife to cut into 12 equal bars, wiping the knife between cuts if needed for clean edges. Serve chilled or at cool room temperature.