In a food processor blend the dates and raisins together.
Add the rest of the ingredients and blend until it becomes a sticky dough-like texture.
Scoop out the mixture into a 8×8 glass dish lined with parchment paper, press the mixture firmly with your hands.
In a small bowl whisk together the coconut oil, maple syrup and cacao
Spread the glaze over the chocolate bars and chili in the freezer for about an hour.
Remove the bars from the freezer, and slice into 9 pieces.