Pistachio Date Bars

-1 Add the pistachios and oats to a food processor (preferred), or high-speed blender. Pulse together for 30-60 seconds to chop them up. It doesn't need to be a fine mixture, you'll still want some texture 
-1 Add the pitted medjool dates to the blender with the water, cinnamon, vanilla and a pinch of salt. Blend together to form a sticky dough. 
-1 Line a 9 x 9 pan with parchment paper and press the mix into the pan. Flatten down using your hands. 
-1 Freeze the bars for at least an hour to harden. Once they're firm, use a large knife to slice them into 18 bars by slicing horizontally twice creating 3 equal sections, then cutting 5 times vertically.
-1 Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. 
-1 Spoon some of the chocolate onto each bar, then alternate your toppings with crushed pistachios, crushed freeze-dried strawberries and sesame seeds. 
-1 Set in the fridge to harden. Keep refrigerated for up to 1 month, or freeze for up to 3 months.