Chocolate Base Layer:

1. Line an 8 x 8-inch pan with parchment paper, set aside.
2. Place 1 cup pitted dates into a food processor. Process until the dates are broken down into small pieces
3. Then, add the pecans 2/3 cup coconut, 1 tsp vanilla and pinch of salt.
4. Process the mixture until it is combined and sticks together but still has some texture to it.
5. Pour the mixture into your prepared pan and using a measuring cup or bottom of a cup, press the mixture firmly and evenly into the pan. Set aside while you make the “frosting” layer.

Coconut “Frosting” Layer

1. In a medium sized bowl, combine 1 cup coconut, 1/2 cup chopped pecans, 1/2 cup cashew butter, 1/4 cup maple syrup and 1/2 tsp vanilla extract.
2. Stir together with a spatula until well combined.
3. Then, spread the mixture evenly over the chocolate base layer, pressing with your spatula as needed.

Chocolate Topping

1. In a small, microwave-safe bowl, add the 1/3 cup dark chocolate chips and 1/2 tsp coconut oil.
2. Microwave on 25 second intervals, stirring in between each one, until the chocolate is melted.
3. Next, pour the melted chocolate over top of the coconut layer and spread evenly with a spatula. 
4. Top with an extra tablespoon of coconut to make them extra pretty!

Chill and Serve

1. Refrigerate the bars for at least 1-2 hours until firm.
2. Cut into 16 bars and enjoy!