Place dates, tahini, chocolate chips and peppermint extract in a large food processor. Blitz until a thick, chunky paste forms.
In a large mixing bowl, whisk the banana flour, quinoa, coconut, cocoa and salt together.
With the food processor on its lowest setting, slowly add the dry ingredients to the date mixture. Blitz until the dry ingredients are fully integrated and the mixture resembles a coarse meal.
With the food processor still running, slowly stream in the water. A thick, sticky dough should form.
Transfer the dough to an 8x8 baking pan lined with parchment paper. Press the dough into the pan in an even layer. Sprinkle the surface with additional shredded coconut and lightly press it into the bars.
Cover the power bars with plastic wrap and place them in the freezer for 30 minutes before slicing into 12 evenly-sized bars. Wrap each bar in parchment paper for on-the-go snacking.