Line a 10-inch square pan with parchment paper.

Prepare the bottom layer: In a food processor, blend the dates, coconut, maple syrup, and vanilla bean paste until the mixture forms a ball.

Press into the prepared pan in an even layer. Press pecans into the top of the mixture and place in the freezer to set while you prepare the topping.

Prepare the topping: In a double boiler, melt the chocolate chips with the oil, mixing until smooth. Pour over the date bars. Top with pecans and flaky sea salt. Return to the freezer for about one hour, until set. Cut into bars.

To serve, thaw for a few minutes or eat straight from the freezer.