Line an 8- by 8- baking dish with parchment paper so that the paper comes up the sides of the pan.
Place the dates in a bowl and cover with hot water. Soak for 10 minutes. Drain and set aside.
In the bowl of a food processor, combine the puffed kamut, oats, coconut and cashews. Process until the mixture resembles coarse meal. Transfer to a large bowl.
Place the dates and peanut butter in the food processor. Process until the mixture is smooth, scraping down the sides as needed.
Add the date mixture to the oat mixture. With damp hands, knead the mixture until the oat mixture and date mixture are completely combined. Re-wet hands as needed so that the mixture comes together.
Press the mixture into the prepared pan.
Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate on 50% power in 10 to 15 second intervals, stirring each time, until the chocolate is melted.
Drizzle the chocolate over the bars. Refrigerate until set, about 1 hour. Cut into 16 pieces. Serve, or refrigerate in a sealed container.