Line your baking pan with parchment paper, leaving overhang on the sides for easy removal.
Place the pitted Medjool dates into a food processor and blend until they form a sticky, cohesive paste, about 30 seconds. If they seem dry, soak them in warm water for 10 minutes beforehand, then drain thoroughly.
Add the desiccated coconut, almond butter, sea salt, and vanilla extract to the processor. Pulse until the mixture is well combined, sticky, and slightly crumbly but able to hold together when pressed. If it’s too dry, drizzle in a teaspoon of melted coconut oil and pulse again.
Transfer the mixture to your prepared pan. Using a spatula or your fingers, press it evenly into the corners and smooth out the top, pressing firmly to compact everything tightly.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture feels firm and set to the touch.
Once chilled and firm, lift the mixture out using the parchment overhang. Transfer to a cutting board and cut into 8-10 bars with a sharp knife. If the mixture cracks, simply press it back together gently.
Optionally, sprinkle with flaky sea salt or cacao nibs for added flavor and texture. Serve immediately or store in an airtight container in the fridge for up to a week.
