Step 1

Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.

Step 2

Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.

Step 3

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.