In a food processor, puree pecans for 1 minute, until they are broken down and start to release their oils. This is important so that they disappear into the mixture. Then add dates and coconut.
Puree for another minute, scraping down halfway in between, until the mixture is relatively smooth. Then add remaining ingredients and puree until mostly smooth and sticky.
Pat into parchment lined small pan. I used two mini loaf pans like this. Smooth down and press firmly, with additional parchment paper on top so your hands don't stick. Then put in freezer for 20 minutes. Remove and lift parchment out of pan, loosing edges with knife if needed, and cut into small squares.
Melt chocolate and coconut oil until smooth in a small pan, or bowl in microwave. Then drizzle on top of squares, and add crushed pecans for garnish.