Step 1

Add the pecans, oats, mesquite powder (or coconut sugar) and salt to a food processor and process just until powdery, but still with some pieces, about 10 seconds. (See above photo)

Step 2

Add the syrup, vanilla and chocolate chips and pulse until large clumps form and the mixture holds when pressed together with your fingers.

Step 3

Line a 9x5 loaf pan with parchment paper. Alternatively, you can double the batch and use an 8x8 pan.

Step 4

Press the mixture into the pan, spreading out evenly to the corners. I used the back of my spoon to smooth it flat and press down flat and hard. Place another piece of paper on top and press down really hard.

Step 5

Place in the freezer for about an hour before slicing. Slice into 7 bars and wrap individually in plastic wrap and they will hold their shape best that way. Keep stored either in the fridge or freezer, as they will soften some at room temperature.