Place the coconut, almonds, pecans, cinnamon, and dates in a food processor. Pulse to a coarse crumb.
Add the vanilla, sea salt, and maple syrup. Pulse until combined, about 20 seconds.
Add 1 tbsp of water or 1 more tbsp maple syrup if you want a sweeter taste, and pulse to combine in. Add another if needed to create a soft cookie dough-like texture.
Line a baking sheet with plastic wrap, and using a spatula spread the ‘dough’ about 1/2″ thick. Press it in lightly. This will take up about 3/4 of the pan. Using a sharp knife cut it into 30 square bars (5 rows by 6 rows).
Spread out on another plastic wrap lined cookie sheet and freeze them.
Once frozen, transfer into an airtight container and store in the fridge or the freezer. These bars keep for 4-5 days in the refrigerator, and 1 month in the freezer.