To make the bars, blend the lemon juice, dates, almond butter, salt, raisins, vanilla, coconut oil and water into a thick caramel-like mixture. Throw all the dry ingredients (seeds, oats and cacao nibs) into a large bowl. Scoop the caramel mixture into the dry ingredients and mix in until you have a sticky mass that holds its shape and does not crumble.
Press into a lined standard bread loaf pan and let sit in the freezer for a couple of hours, or until solid. Once solid, slice into bars or squares (whatever you prefer).
To make the chocolate, melt the coconut oil then stir the other ingredients into it until you have liquid mint chocolate. Dip the solid bars into the chocolate and set them on a cooling rack or lined backing pan, then pour the remaining chocolate over the bars so they are double coated. Leave in the fridge or freezer to harden the chocolate while you make the baobab drizzle.
To make the drizzle, melt the coconut oil then stir in the rest of the ingredients, it ends up looking like caramel! Drizzle over your chocolate-coated bars and put in the fridge overnight.