To make the crust: Combine the almonds, dates, and cacao powder in a food processor. Process until the ingredients are finely chopped and take the consistency of a dough. Press the crust mixture into a parchment-lined square baking dish.

To make the filling: Combine the cashews, coconut oil, water, maple syrup, matcha, and peppermint extract in a food processor or high speed blender. Process until completely smooth, stopping to scrape down sides as needed. (You may need to add more water a tablespoon at a time.)

Pour the cashew mixture onto the crust, spreading it evenly with a spatula. Sprinkle with the mini chocolate chips, gently pressing them into the cashew layer so they stick.

Cover the dish with plastic wrap and freeze for about 8 hours, or until frozen solid. Let sit at room temperature for 15-20 minutes before serving; remove the bars from the dish by pulling them out by the parchment lining, then transfer to a cutting board and slice into squares.