• Line an 8-inch square baking pan with unbleached parchment paper, making sure the paper overhangs the pan on all sides. Set the pan aside.

For the peanut butter chocolate chip version

• In a food processor fitted with a steel blade, process the peanuts until small crumbs form (about 20 seconds).
• Add the dates, melted coconut oil, and salt, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
• Add the miniature chocolate chips to the mixture and mix with a spoon until the chips are evenly distributed throughout.
• Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
• Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
• Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.

For the chocolate coconut chew version

• In a food processor fitted with a steel blade, process the almonds until small crumbs form (about 20 seconds).
• Add the dates, melted coconut oil, melted chocolate, and salt, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
• Add the coconut flakes to the mixture and pulse quickly and briefly (about twice) until the flakes are about 1/4 of their original size.
• Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
• Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
• Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.

For the chocolate chip brownie version

• In a food processor fitted with a steel blade, process the almonds and walnuts until small crumbs form (about 20 seconds).
• In a small bowl with the melted coconut oil, add the cocoa powder and mix until well-combined.
• To the bowl of the food processor with the nut crumbs, add the oil and cocoa powder mixture, the dates, salt, and melted chocolate, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
• Add the chocolate chips to the mixture and pulse 2 to 3 times to break up the chips a bit and evenly distribute them throughout.
• Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
• Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
• Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.

To finish (for all 3 versions)

• Once firm, remove the bars from the pan by the overhung parchment paper and place on a cutting board.
• Slice into 12 equal rectangles with a large, sharp knife.
• Store the bars, individually wrapped in plastic or just piled into a sealed container, in the refrigerator until ready to serve.