Add all of the crust ingredients to your food processor fitted with an s-blade. Mix on high until the a dough can be formed when the mixture is pressed between two fingers. If the mixture is too dry to hold shape, add more dates. If the mixture is too moist, add more almonds.
Line a 9” x 5” loaf pan with parchment paper. If any parts of the pan are not covered with parchment, spray or rub with oil. Add the “dough” to the bottom of the pan and press down firmly to form a crust. Try to distribute the mixture as evenly as possible. Once a crust is formed, add the loaf pan to your freezer.
Open the can of refrigerated coconut milk. Scoop out a half of a cup of the coconut cream (the solid part), which should be separated from the coconut water. Add the half cup of coconut cream to your high-speed blender, followed by all of the remaining filling ingredients.
Start the blender at low and gradually build up to the highest speed. Blend until the mixture is completely smooth, stopping to scrape the sides as needed. Taste and if the flavor is a little flat, add an additional pinch of sea salt.
Remove the loaf pan from the freezer. Pour the filling into the loaf pan over the almond crust. To create an even surface, you can gently rock the pan back and forth until the mixture is even, or use a silicon spatula and glide it across the top of the filling. Add the loaf pan to your freezer and freeze overnight.
The next day, remove the loaf pan from your freezer and let it sit at room temperature anywhere from 30 to 60 minutes. You want it defrosted enough to where it will easily pull out of the loaf pan, but still partially frozen in the middle. When it seems ready to pull out, glide a dinner knife along parts of the loaf pan not covered by the parchment (if there are any), then lift up at the sides of the parchment to remove the dessert from the pan. Transfer to a cutting board.
Using a sharp knife, cup the dessert into 6 bars, wiping the knife with a wet cloth in between cuts.
Boil water in the bottom of your double boiler (or sauce pan). Once boiling, turn off the heat and add all of the topping ingredients to the top pot (or to the skillet, if using). Whisk constantly until the ingredients are completely combined and smooth.
Drizzle the chocolate topping over the 6 Creamy Mint Bars. You can do this using a small spoon, or first transfer the chocolate topping into a squeeze bottle. Either method works. If desired, rather than squiggles, you can draw shamrocks or other fun pictures with the chocolate drizzle.
Transfer the Creamy Mint Bars into your refrigerator until completely defrosted (1 to 2 hours), then they are ready to enjoy. Store leftovers in the refrigerator for up to 5 days.