Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

Pulse the dates in a food processor until they form a chunky paste. (You’ll have about 3 Tablespoons paste.) Or, if you don’t have a food processor, very finely chop the dates.

Whisk the date paste/chopped dates, honey, almond butter, and coconut oil together in a medium saucepan over medium heat. Try to break up the dates as much as you can. Once combined and warm, remove from heat. Stir in the vanilla extract and salt until combined.

Stir in the remaining ingredients including the chocolate, if using.

Press mixture into prepared baking pan and top with extra coconut, if desired. Pack the mixture down as much as you can. I recommend using the back of a flat spatula to really press it tightly.

Chill in the refrigerator for at least 1 hour or freeze for 30 minutes before cutting into squares.

Store leftover granola bars in the refrigerator for up to 2 weeks. They get a little sticky if left out for several hours.