Heat water over medium-high heat.
Remove seeds from dates and chop coarsely.
Once water is near boiling, turn the heat off and add chopped dates. Let the dates soak for 10 minutes.
Drain dates.
Add dates along with hazelnut flour, coconut flakes, pecans, vanilla, and salt to either a food processor or a blender (I used my Vitamix).
Blend/Mix until it creates a thick dough-like consistency. It is okay if ingredients are not completely blended; it should have a textured consistency.
Line a shallow pan or cookie sheet with with wax paper.
Pour the dough out onto the lined cookie sheet. With another piece of wax paper, place it on the mixture and press your palm onto the dough to smooth to ½" or even thicker. Use a rolling pin over the wax paper to even out the dough further.
Heat a pot with water over medium heat, filling it to just less than 3" from the rim of the pot. Place a bowl that will rest on top of the pot above the water.
Place chocolate in the bowl and stir consistently until melted.
Drizzle melted chocolate over the flattened dough mixture.
While the chocolate is wet, drizzle with raspberries, bee pollen, and cacao nibs.
Refrigerate for 30 minutes or more to set.
Cut into bars. Cut to the size you want for each bar!
