Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Tip: Lightly grease the pan first to help the parchment stick

Pulse pistachios in a food processor until coarsely chopped (about 10 pulses). Remove 2 tablespoons and set aside for topping. Tip: Don't over-process or you'll get pistachio butter

Add dates, chia seeds, honey, vanilla, and salt to the food processor. Process until mixture comes together into a sticky dough (about 1 minute). Tip: If too dry, add 1 tbsp water at a time

Press mixture firmly into prepared pan using damp hands or the back of a measuring cup. Tip: Wet your hands slightly to prevent sticking

Sprinkle reserved pistachios and coconut (if using) over top, pressing lightly to adhere. Tip: Add a drizzle of honey to help toppings stick

Chill for at least 20 minutes before cutting into 12 bars. Tip: Use a sharp knife and wipe between cuts for clean edges