Using food processor, pulse rolled oats to form fine powder.

Add dates, cashew butter, vanilla extract, melted coconut oil and salt to processor and blend until mixture forms sticky dough that holds together.

Line 8x8-inch pan with parchment paper and press crust mixture evenly into pan.

Refrigerate crust while preparing caramel.

In small saucepan, combine melted coconut oil, honey or agave syrup and coconut sugar over medium-low heat.

Stir continuously until sugar dissolves and mixture begins to bubble slightly, about 2–3 minutes.

Reduce heat to low and cook an additional 4–5 minutes, stirring frequently, until mixture thickens slightly.

Remove from heat and stir in vanilla extract, salt and coconut milk. Mix until smooth.

Add roasted pecans and dark chocolate chips to the caramel sauce and stir until pecans and chocolate are evenly coated.

Pour caramel-pecan mixture over prepared crust and spread it out evenly, working quickly to ensure caramel doesn't set before pecans are distributed.

Refrigerate bars at least 3–4 hours or until caramel layer is firm.

Once set, lift bars out of pan along with parchment paper and slice into 16 bars or squares.

If desired, sprinkle with flaky sea salt or drizzle melted dark chocolate for extra indulgence.

Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.