Melt coconut oil in a medium-size saucepan on low/medium heat.
Add the almonds and pumpkin seeds to the bowl of a food processor and pulse 5 or 6 times until they're roughly chopped. (Alternately, you can chop them by hand)
Transfer to a small bowl and set aside
Add the dates to the bowl of a food processor and pulse 10-15 times (alternatively, mash the dates with a fork)
Add the processed dates, along with the nut butter and freshly grated ginger, to a medium-sized saucepan over low to medium heat
Stir the date mix until it comes together, lower the heat, and cook for a couple of few minutes. Remove from the heat.
Add the puffed millet, along with the chopped seeds and nuts. Taste and add sea salt if needed (depending on how salty the nut butter is)
Line a 9 x 9" baking dish (or equivalent) with parchment paper and scoop the batter into it. Using the palm of your hands, press everything together tightly.
Put the bars into the fridge or freezer while preparing the chocolate topping.
Melt the chocolate in a double-boiler. Pour the melted chocolate over the bars, using a spatula to distribute it evenly.
Sprinkle with toasted coconut and put the bars back into the fridge or freezer until they're cold and firm
You can store the bars in the freezer, and they will last for months or in the fridge if you plan on eating them within a few days. We prefer having them in the freezer and eating them just slightly thawed but still chilled.