Drain the pitted dates and add them into the food processor together with the coconut oil and almond butter, then pulse to obtain a puree.
Add the mixed nuts and seeds, and pulse one or two times to incorporate.
Transfer the mixture into a bowl, then add the puffed millet and mix to incorporate.
Line a baking pan (I used a 6''x10'' one) with parchment paper, then transfer the mixture into the pan and spread it evenly.
In a small sauce pan melt the coconut oil and cacao butter, then add the cacao powder and almond milk, and mix to incorporate.
Pour the chocolate over the nut and millet mixture, sprinkle with desiccated coconut and set aside to cool.
Cover with a plastic foil and freeze for at least one hour before slicing and serving.
Keep in the freezer for up to one month.