In a saucepan, combine coconut oil, chocolate hazelnut butter, and maple syrup. Bring saucepan to low heat, and stir until coconut oil is melted and everything is combined. When done, let cool for a few minutes.

In a blender or food processor, combine wet mixture from saucepan and pitted dates. (Be sure to make sure you let the wet mixture cool first.) Blend until dates are puréed into the mixture.

In a bowl, combine wet mixture, brown rice crisps, pepitas, and shredded coconut. Mix well until everything is evenly covered.

Pour the rice krispie treats into a 9x9' baking pan lined with parchment paper. If desired, top off bars with a dusting of shredded coconut.

Put the treats in the freezer for a half hour to let them set. When done, cut into slices and serve.

If you're not serving the treats immediately, keep them in the refrigerator. The rice krispie treats will melt a little if left out at room temperature.

Enjoy!