Place almond butter, dates and protein powder into a food processor and pulse until smooth. Add in raw almonds and pulse a couple more times, until almonds are broken up into small chunks. Mixture should be thick and form easy to form into bars. If it's too thin, add a little more protein powder.
Form mix into rectangular shaped bars and place on parchment paper. I used a square container as a cookie cutter and then formed each square into a rectangle using my hands. I was able to make 10 small bars.
Place bars into the freezer for a couple hours (or overnight) to harden up.
A couple minutes before taking the bars out of the freezer, combine chocolate chips with the coconut oil and melt the mixture. Use a double boiler or microwave in 30 second increments (stirring after every 30 seconds) until the chocolate is melted.
Dip chilled bars into the melted chocolate until covered. Place back on parchment paper. Once all bars are covered, place back in freezer until hard. Store in freezer or fridge until ready to enjoy.
If you want the bars to have less sugar, use less chocolate chips and just drizzle a little melted chocolate on each instead of covering them in chocolate.