Pulse the dates and nuts: Place Medjool dates, raw almonds, and cashews in a food processor; pulse in 30-second bursts until coarse crumbs and sticky clumps form.

Add coconut and spices: Scatter shredded coconut, cinnamon, and sea salt over the mixture; pulse two more 15-second bursts until evenly distributed and lightly sticky.

Mix optional add-ins: Transfer the base to a bowl; gently fold in chia seeds or dark chocolate chips for extra texture and flavor, if desired.

Press into pan: Line an 8×8-inch baking dish with parchment paper; firmly press the mixture into an even, compact layer using the back of a spatula.

Chill until firm: Refrigerate for at least 1 hour (or freeze 30 minutes) until the bars are set, firm, and easy to slice.

Slice and serve: Lift the parchment and transfer to a cutting board; slice into 12 bars with a sharp knife, wiping the blade clean between cuts.