Chop the dates into small pieces and soak them in warm water for about 10 minutes if they seem dry or hard, then drain thoroughly.
Place the chopped dates into a large mixing bowl along with the oats, chopped nuts, and a pinch of sea salt. Stir everything together until evenly combined.
In a small saucepan over low heat, warm the honey and coconut oil until just melted and blended, about 2 minutes. This creates a sticky, fragrant mixture.
Pour the warm honey mixture over the dry ingredients, then fold everything together with a spatula until the mixture is sticky and well coated, with the dates and nuts evenly dispersed.
Line your square pan with parchment paper, leaving a slight overhang for easy removal. Transfer the mixture into the pan and press it firmly into an even layer using the spatula or your fingers.
If desired, sprinkle chocolate chips on top and gently press them into the surface for extra indulgence.
Refrigerate the pan for at least 2 hours, or until the mixture is firm and set. This helps the bars hold together when sliced.
Once chilled, lift the set mixture out of the pan using the parchment overhang. Place on a cutting board and slice into squares or rectangles, about 2.5 cm (1 inch) wide.
Arrange the bars on a tray or plate. Serve immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze wrapped bars and thaw before enjoying.
