Line an 8x8 inch (20x20 cm) baking pan with aluminum foil or parchment paper, leaving some overhang for easy removal. Set aside.

In a food processor, blend the crushed pretzels and oats until the pretzels are broken down and the oats resemble flour. This should only take a minute or so. Tip: If you want a chunkier texture, don’t over-process.

Add the Medjool dates, nut or seed butter, and brown rice syrup to the processor. Blend until a dough forms. If the mixture is too dry, add non-dairy milk, one tablespoon at a time, until it sticks together nicely.

Transfer the dough to the prepared pan, spreading it evenly and pressing down firmly. This step is important for ensuring the bars hold their shape. Tip: Use a spatula or your hands to press it down evenly.

In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth. Pour this mixture over the bars, spreading it evenly. If you like, sprinkle some crushed pretzels on top for added texture and visual appeal.

Chill the bars in the fridge for at least one hour to set. Tip: For best results, let them chill overnight!

Once set, let the bars sit at room temperature for a few minutes before cutting them into squares. A sharp knife works best for cutting through the chocolate layer. Store your bars in an airtight container in the fridge or at room temperature, depending on your local climate.