Using a food processor, pulse the dates, almonds, pecans, and salt until the pieces are of a uniform size and the mixture sticks together when pinched between your fingers.

Add the vanilla and chocolate chips to the mixture and mix well.

Place the dough onto a piece of parchment paper and shape it into your desired shape. For instance, you can use an 8" x 8" (20 cm x 20 cm) glass dish and shape the dough into a 6" x 6" (15 cm x 15 cm) square.

Refrigerate the dough for 20-30 minutes, or until it firms up.

Cut the cookie dough into bars or bite-size pieces. Alternatively, you can roll the dough into balls instead (in which case, you can skip the refrigeration step).

Store any leftover bars in an airtight container in the refrigerator for up to 1 week. If you want to store the bars for a longer period, freeze them in an airtight container for 1-2 months.