Line a loaf pan with parchment paper. Leave a little overhang on the two long sides.
In a food processor pulse together the dates with the flax and almonds until fine crumbs, transfer to a large mixing bowl.
Stir in the oats, tahini, salt, honey, coconut oil and chopped chocolate. Press into the prepared pan. Refrigerate for several hours.
Drizzle the chocolate over top and scatter the chopped nuts. Refrigerate until the chocolate has solidified a little (10 minutes or so) and then sprinkle with flaked sea salt.
Remove from the loaf pan and cut into bars. Store bars in the fridge or freezer, they are soft at room temp.
