Line an 8-inch square baking pan with parchment paper so the paper drapes over two sides.

Boil the water. Put the dates in a shallow bowl and pour boiled water over them. Soak for 5 minutes, drain the water and discard. Put the soaked dates in the bowl of a food processor fitted with a metal blade.

Set aside 1 tablespoon of the shredded coconut for topping the bars. Add the remaining coconut, walnuts, almonds, cocoa powder, and salt to the dates in the food processor. Run the processor until the nuts are ground into tiny bits and a sticky dough forms, pulsing as needed.

Dump the dough onto the parchment-lined pan and use your fingers to press it down firmly and evenly, filling out the pan. If it's too sticky, lay parchment under your fingers as you press. Sprinkle the remaining tablespoon of coconut over the top.

Refrigerate for 20 minutes until firm. Use the two draping sides of parchment to lift the bars out of the pan and set on a cutting board. Use a large knife to cut into 24 bars.

Store at room temperature or in the fridge in a container with a tight-fitting lid.