If your dates aren’t very soft, soak them in warm water for about 10 minutes, then drain well. Remove any pits if needed and roughly chop the dates before blending.
Add the dates, rolled oats, pecans, peanut butter, maple syrup if using, vanilla, and salt to a food processor or high-powered blender. Blend until the mixture is well combined and sticky, stopping to scrape down the sides as needed.
Line an 8x8 pan, or a similar-sized glass container, with parchment paper. Press the mixture firmly into the bottom in an even layer.
Sprinkle the chopped pecans evenly over the top and gently press them into the base.
Place the pan in the fridge for about 10 minutes to help everything set.
Using a double boiler, or a heat-safe glass bowl set over a pot of simmering water, melt the dark chocolate chips and solid coconut oil together until smooth.
Remove the bars from the fridge and pour the melted chocolate over the top. Spread evenly, then sprinkle lightly with sea salt.
Place the pan in the freezer for 30 minutes, or until the chocolate is fully set. Remove, lift out using the parchment paper, and cut into 8 equal bars.
