Add the coconut, cashews, & dates to a food processor & process until a dough forms.
Use your hands to mold the dough into little rectangles (think mini candy bar size).
Place the rectangles on a cookie sheet lined with parchment paper & place the cookie sheet into the refrigerator to chill for an hour.
Once the dough is chilled, add the chocolate chips & coconut oil to a microwave safe bowl.
Microwave the chocolate for 30 seconds.
Stir the chocolate & microwave for another 30 seconds.
Stir the chocolate until melted together & if needed microwave for 15 second intervals, stirring in between.
Next, remove the rectangles from the refrigerator & coat each completely in chocolate.
Place the coated candies back onto the cookie sheet & refrigerator for another hour.
Store leftovers in an airtight container in the refrigerator.