In a bowl, cover the Medjool dates with very hot water for 15 min, and drain.
Line with parchment paper an 8 in-square pan (or in a 9×5 loaf pan), or use a silicone pan.
Add the Medjool dates and the nuts to a food processor with an "S" blade. Start processing until the mixture is sticky but you can only see small pieces of nuts.
Spoon the mixture evenly into the pa. Press flat and into all the corners.
Melt the chocolate in the microwave and pour it over mixture. Spread the chocolate evenly.
Refrigerate for at least 20 minutes, or until the chocolate has set.
Gently unmold on a cutting board, chocolate facing up. Slice into 24 bars.
