In a double boiler or heavy bottomed pot, melt all but 1 Tbsp of chocolate chips with half of coconut oil, and 1 pouch of SuperFat Protein.
Line a 5x7 baking dish with parchment paper.
Pour half of the chocolate mixture into prepared baking dish. Transfer to freezer for 20 minutes, until set.
In a pot, melt coconut oil and remaining pouch of SuperFat Protein.
In a food processor, pulse pecans, walnuts, macadamia nuts, half of shredded coconut, and dates until roughly chopped. Transfer to large bowl and add nut butter mixture.
Remove pan from freezer. Spread nut mixture into an even layer on top of chocolate layer.
Sprinkle with remaining chocolate chips and shredded coconut. Return to freezer for 2 hours, until firm.
Cut into 10 bars.