Grease a loaf pan with coconut oil and then line it with parchment paper leaving a bit of an overhang on either side for easy unmolding.
Put the almond butter, coconut butter, date paste and salt in the bowl of a stand mixer. Equip the paddle attachment and mix on medium speed until well incorporated. Add the hot water, 2 tablespoons at a time and mix until the water is well incorporated between each addition. Continue adding water until the mixture comes together and becomes sticky and homogeneous, which should require a total of about 6 to 8 tablespoons of water.
Add whey protein and cacao powder and beat on low speed until the mixture becomes crumbly and has the texture of coarse gravel. Stop and scrape the bowl a few times to make sure you get every last bit incorporated in there.
Again, add hot water, 1 tablespoon at a time and mix until the water is well incorporated between each addition, until the mixture comes together once more and becomes real thick and sticky. You shouldn’t need more than 2 or 3 tablespoons of water.
Transfer this mixture to the prepared pan; with your fingers, spread as evenly as you can all the way to the edge of the pan and then smooth the top by pressing down on it with a flat spatula.
Cover loosely with plastic film and place in the refrigerator to chill overnight.
Once completely chilled, remove from the pan and cut crosswise into 8 even bars. Flip those bars on their side and place them side by side on a piece of parchment paper, leaving no more than ¼” between each bar. If you want smaller bars, you can cut them in half crosswise again, so you’ll get a total of 16 bars.
Sprinkle the toasted almonds on top and press them down into the bars with your fingers.
Place the cacao paste, coconut oil and honey for about 20-30 seconds in the microwave, until just melted. Mix until smooth with a flat whisk.
Spoon that melted chocolate over the bars, sprinkle with toasted coconut and return to fridge until fully set, about an hour.
Wrap each bar individually; keep refrigerated for up to a week or freeze for up to a few months.