Chop the medjool dates into small pieces. If they seem dry, soak them in warm water for about 5 minutes, then drain thoroughly. Meanwhile, toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden, then let them cool.
In a food processor, pulse the oats a few times until slightly broken down, helping improve the texture. Add the chopped dates, toasted nuts, melted butter or coconut oil, vanilla extract, and a pinch of sea salt. Process everything until the mixture becomes sticky, well combined, and cohesive.
Transfer the mixture to an 8x8 inch baking dish lined with parchment paper. Use a spatula or damp hands to press the mixture firmly into the dish, smoothing out the surface for an even layer.
Place the dish in the refrigerator and chill for at least 2 hours, allowing the bars to set and become chewy. The mixture will firm up and hold together well after chilling.
Once set, lift the entire block out of the dish using the parchment paper edges. Use a sharp knife to cut into 12 bars or squares, wiping the knife clean between cuts for neat slices.
Enjoy the bars immediately, or store them in an airtight container in the fridge for up to a week. For longer storage, wrap individually and freeze for up to a month.
