Place the pitted dates in a food processor and blend until they break down into a sticky, caramel-colored paste, about 1-2 minutes. Scrape down the sides as needed.
In a dry skillet over low heat, toast the shredded coconut until it turns golden and fragrant, about 3 minutes. Stir frequently to prevent burning. Let it cool slightly.
Transfer the toasted coconut to a mixing bowl and add the nut butter, vanilla extract, and salt. Mix thoroughly until the mixture is smooth and well combined.
Add the date paste to the coconut mixture and stir until everything is evenly coated and sticky. If using optional add-ins, gently fold them in now.
Line your small square pan with parchment paper, leaving some overhang for easy removal. Transfer the mixture into the pan and press down firmly with a spatula or your hands to create an even, compact layer.
Place the pan in the fridge and chill for at least 30 minutes, allowing the mixture to set and become firm enough to slice.
Once chilled, lift the mixture out of the pan using the parchment overhang and transfer to a cutting board. Slice into 12 even squares or bars.
If desired, melt a little extra coconut oil and brush it lightly over the tops of the bars, then sprinkle with additional toasted coconut for a glossy finish.
Serve immediately or store in an airtight container in the fridge for up to a week. These bars are chewy, with a caramel-like flavor and a satisfying crunch from the toasted coconut.
