Grind oats in food processor until it becomes flour and put it in a mixing bowl.

Add all the dry ingredients into the mixing bowl and mix well.

**Make the date paste separately in the food processor 5 dates+1/4 cup water Tip: double this so you don't have to do it twice for the crispy crunchy gooey insides. Don't forget to save half**

Add the rest of the ingredients to the mixing bowl and set aside.

In a food processor chop the pecans and cashews until they are in bite sized pieces.

Add in all the dry ingredients to a mixing bowl and mix well

Add in the rest of the ingredients a mix again till well mixed and set aside.

You can mold the cookie dough with your hands or you can roll it out with a piece of plastic wrap so you can cut it into rectangular pieces or use a cookie cutter.

Add the crispy crunchy gooey insides with a spoon and smooth it out.

I put them in the dehydrator for in 1-2 hours, they can go a little longer or you can just stick them in the fridge to firm up for 1 hour.

Melt the golden cacao butter in a glass measuring cup by sticking it in the oven, on warm, for about 15 minutes -or- boil 2 cups water, take it off the heat and put the glass measuring cup in the hot water for about 1 minute or less. There will still be chunks left but the heat from the already melted butter will melt the rest; plus you don’t want to cook it. Add in the coconut oil to melt as well.

Add in the rest of the ingredients and stir.

I find it best to refrigerate the cookie bars before dipping them in chocolate. I also recommend letting the chocolate mixture cool for 10 minutes or less before dipping.

I dipped them in a medium square glass dish this worked really well and then I just flipped them around and put them on a cooling rack to harden.

Put them on the cooling rack in the freezer for 30 seconds to harden.