Add dates, salt and vanilla extract to bowl of a food processor. Process until dates form a paste. Mixture should start to clear sides of bowl and form a ball. Add oats, almonds, coconut and cinnamon, and process until finely ground and well-combined with dates. Mixture will look a little crumbly but should stick together when pressed between two fingers.
Line a 9 by 5-inch loaf pan with parchment paper, leaving a few inches of overhang on each end. Add energy bar mixture to pan and press firmly, using a spatula or back of a measuring cup to create a flat surface. Place in freezer to chill for 15 minutes, until firm.
To make chocolate drizzle, add ⅔ of chopped chocolate and the coconut oil to a heatproof bowl and microwave for 45 to 60 seconds, until melted. Add remaining chopped chocolate and stir until pieces are melted and mixture is smooth.
Remove bars from freezer and lift out of pan. Drizzle chocolate over bars and sprinkle with chopped almonds and coconut. Allow melted chocolate to set, then slice into 6 large or 12 smaller bars.
If the date mixture isn’t sticking together, try adding a little plant-based milk, 1 tsp at a time, until ingredients come together.