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 tbsp 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.
When making the original recipe, add the brown rice syrup in along with the dates and omit the water.