Finely grind the hemp seeds, almonds, and cacao powder in a food processor.
Add the dates and vanilla. Process until they’re fully broken down. Add the water and process again.
Press the dough into a parchment paper or plastic wrap lined tray of choice to create the desired thickness for your bars.
Place into the fridge to firm up and chill, at least 6 hours, and then slice into 16-18 bars.
Place the ingredients into a heatproof bowl set over a pot of hot water on low heat on the stove. Slowly melt the chocolate stirring occasionally. Store in the fridge for up to 10 days.
Dip each bar into the chocolate and transfer to a parchment paper-lined tray. Place into the fridge to harden.
Optional: spread some almond butter on the top, sprinkle with extra hemp seeds and chopped almonds and drizzle with chocolate.