Prep the pan. Line an 8x8-inch pan with parchment, letting the paper hang over two sides for easy lifting. Lightly grease the parchment if you like.

Grate the apple. Peel and grate the apple on the large holes of a box grater. Lightly squeeze out excess juice with your hands or a clean towel. You want it damp, not dripping.

Soften the dates. If your dates are dry, soak them in hot water for 5–10 minutes, then drain well. Soft dates blend better and help the bars hold.

Make the binder. In a food processor, pulse the dates, almond butter, vanilla, cinnamon, and salt until you get a thick paste. If needed, add 1 tablespoon coconut oil to help it come together.

Combine the dry mix. In a large bowl, stir together the oats, shredded coconut, chia seeds, and chopped nuts or seeds.

Add apple and binder. Add the grated apple to the dry mix. Scrape in the date-almond butter paste. Use a sturdy spoon or clean hands to mix until everything is evenly coated and sticky. If it feels too dry to press together, add 1 tablespoon maple syrup or a splash of the reserved apple juice. If too wet, add a few more oats.

Press into the pan. Transfer the mixture to the pan. Lay a sheet of parchment on top and press firmly with your hands or the bottom of a measuring cup. Press hard so the bars compact and set well.

Chill to set. Refrigerate for at least 1–2 hours, or freeze for 30–40 minutes, until firm enough to slice.

Slice and enjoy. Lift the block out using the parchment overhang. Cut into 12 bars or 16 squares with a sharp knife. For clean cuts, wipe the blade between slices.

Optional toast. For a deeper coconut flavor, you can lightly toast the shredded coconut and nuts in a dry skillet over medium heat before mixing. Let them cool before adding.