In heat-safe glass dish, combine dates and boiling water. Cover and steam for 5-10 minutes. Alternatively, soak dates overnight.

Line bread pan or 8x8 baking pan with parchment paper.

In food processor, blend dates with water, molasses, cashew butter and vanilla until smooth. Scrape down sides if necessary.

In food processor, pulse coconut flour, collagen powder, salt and spices until blended. (Note: Mixture should be slightly crumbly. Add more coconut flour, if necessary.)

Press mixture into prepared pan.

In double boiler or microwave, melt chocolate and coconut oil. (Note: If using microwave, melt in increments of 30-45 seconds until melted.)

Top gingerbread mixture with chocolate. Refrigerate for 1 hour until set. Cut into 10 bars.