Prep the dates. If your dates are dry, soak them in warm water for 10 minutes, then drain well and pat dry. Soft dates blend more easily and bind better.

Pulse the dry ingredients. Add oats, almonds, and 2/3 cup of the shredded coconut to a food processor. Pulse until it looks like coarse sand with small pieces left. Don’t over-process into flour.

Add the flavor and fat. Add dates, nut butter, coconut oil, vanilla, and salt. Process until the mixture clumps and starts to gather into a ball. It should feel slightly sticky and hold together when pressed.

Adjust texture if needed. If it’s too dry, add 1–2 teaspoons more coconut oil or a splash of water. If too sticky, pulse in a few tablespoons more oats or coconut.

Fold in extras. Stir in any optional add-ins by hand: 1–2 tablespoons chia or hemp seeds, a small handful of mini chocolate chips, or a pinch of cinnamon. Keep it balanced so the mixture still sticks.

Press into a pan. Line an 8-inch square 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.

Finish with coconut. Sprinkle the remaining shredded coconut over the top and press lightly so it adheres.

Chill to set. Refrigerate for at least 45–60 minutes. This helps the squares firm up and slice cleanly.

Slice and serve. Lift out by the parchment and cut into 16 small squares or 12 larger bars. Wipe the knife between cuts for neat edges.

Enjoy now or later. Keep some in the fridge for the week, and freeze the rest for longer storage.