In a food processor grind up the oats until they are a fine flour. Add protein and cocoa powders and blend again until well combined.

Drain and rinse the dates then add them to the food processor along with ½ cup of pecans, ½ cup of shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.

Transfer dough to a bowl, stir in the remaining ¼ cup of pecans and coconut along with 2 tablespoon cacao nibs or chocolate chips.

Scrape dough onto a piece of parchment paper or silicone baking mat. Cover with another piece of parchment paper and roll the bars out to about ½ inch, shaping into a square as you roll.

Place the bars in the refrigerator for 2-3 hours, allowing them to firm up before cutting into 12 equal pieces.

Store in refrigerator for 5 days or a month in the freezer.