Blend the dates: In a food processor, blend the pitted dates until they form a sticky ball. Stop the processor, break the date ball into smaller pieces, then add the toasted coconut flakes and almond butter. Blend again until just combined. Be careful not to over-blend, as this may release the oils in the almond butter.
Press into pan: Line a 6×6-inch pan with parchment paper. Press the date-coconut mixture evenly into the bottom of the pan. Cover and chill in the refrigerator for 1 hour.
Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil together, heating in 15-second increments and stirring in between until the mixture is smooth.
Dip the bars: Once the mixture is chilled, cut it into 6 bars. Dip the bottom half of each bar into the melted chocolate, then place the chocolate-dipped bars onto a tray lined with parchment paper. Drizzle the remaining chocolate over the tops of the bars and sprinkle with extra coconut flakes.
Chill and serve: Place the bars back in the refrigerator to chill until the chocolate is set. Once the chocolate is firm, they are ready to serve. Store the bars in an airtight container in the refrigerator for up to one week.