Combine the chopped dates with crushed pecans and peanut butter and mix well until you get a uniform mixture.

Line a 8x8” (20x20 cm) sheet pan with parchment paper. Spread the mixture and level it using a spatula, then freeze for about 10 minutes.

Lightly roast the remaining crushed pistachios in a pan over medium heat for about 10 minutes, then finely grind them. Add honey and cinnamon, mix well until you get a sticky mixture. Spread it evenly over the date layer and press it firmly.

Remove from the baking dish and cut into bars of uniform size, then freeze for 10 minutes before coating.

Melt the dark chocolate and coconut oil in a bowl in 10-second microwave pulses. Dip each bar in the chocolate mixture, sprinkle a little coarse salt on top, and refrigerate for 4-5 hours before serving.