Prep the dates. If your dates feel dry, soak them in warm water for 10 minutes, then drain well. Pat them dry so the mixture doesn’t get too wet.

Blend the base. In a food processor, pulse almonds and oats until they resemble a coarse meal. Add shredded coconut, cocoa powder, and salt. Pulse again to combine.

Add the dates. Drop in the pitted dates, peanut butter, and vanilla. Process until the mixture clumps and holds when pressed. If it’s too crumbly, add 1–2 teaspoons of water; if too sticky, add a tablespoon of oats.

Press into a pan. Line an 8x8-inch pan with parchment, leaving overhang. Press the mixture firmly and evenly into the pan. Use the back of a spoon or a piece of parchment to smooth the top.

Optional chocolate topping. Melt chocolate chips with coconut oil in short microwave bursts or a double boiler. Spread over the base in a thin layer. Sprinkle with a pinch of sea salt.

Chill. Refrigerate for 45–60 minutes, or until firm. This helps the bars slice cleanly.

Slice and serve. Lift out using the parchment. Cut into 16 squares. Keep chilled for the best texture.