Prep your pan: Line an 8x8-inch (20x20 cm) baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the paper if it tends to stick.

Soften the dates (if needed): If your dates feel dry, soak them in warm water for 5–10 minutes, then drain well. Pat dry to avoid extra moisture.

Pulse the dry base: In a food processor, add oats, nuts, shredded coconut, chia or flax, cinnamon, and salt. Pulse until it resembles coarse crumbs—small pieces are good for texture.

Add the sticky binders: Add dates, nut butter, vanilla, and 1 tablespoon maple syrup. Pulse until the mixture starts to clump and holds together when pressed. If it’s dry or crumbly, add the second tablespoon of maple or 1–2 teaspoons water.

Press into the pan: Transfer the mixture to the lined pan. Use a piece of parchment or the bottom of a measuring cup to press it into an even, compact layer.

Chill the base: Refrigerate for 20–30 minutes to firm up. This helps the chocolate layer set neatly.

Melt the chocolate: In a microwave-safe bowl, add dark chocolate and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler on the stovetop.

Coat the top: Pour the melted chocolate over the chilled base and tilt the pan to spread it evenly. Tap the pan gently on the counter to smooth the surface and release air bubbles.

Add a finishing touch: Sprinkle flaky sea salt on top while the chocolate is still wet. This balances the sweetness and amps up the flavor.

Set and slice: Chill for 30–45 minutes, or until the chocolate is firm but not rock hard. Lift out using the parchment and cut into 16–20 squares with a sharp knife. Wipe the blade between cuts for clean edges.