Grease a square pan (20 cm), line it with a piece of parchment paper and let the ends "hang" on both sides; make sure to grease the two walls that are not covered by the paper. Preheat the oven to 350°F (175°C).

To prepare the filling, in a small saucepan, add the pitted dates, water, lemon juice, and vanilla. Bring to medium heat and mix occasionally to break the dates down into small pieces. Once it starts boiling, add the baking soda and continue mixing for 4-6 more minutes until it turns into a paste. Reserve.

Prepare the crisp by mixing the oats, flour of your choice, sugar, cinnamon, and baking powder. Once integrated, add the butter or coconut oil and mix with a fork until you get a slightly sandy dough.

Pour half of the crisp mix into the previously prepared pan and press to make a compact base. Add the date filling on top and spread evenly. To the other half of the mix, add the chopped pecans and use your hands to integrate and squeeze the mix together to create some clusters. Crumble on top of the date filling and press lightly to adhere.

Bake for 40-45 minutes or until the crust is golden brown.

Remove from the oven and let cool before cutting so that the squares do not fall apart. Once it has cooled, cut into 9 squares or bars.

Store in a container in the fridge.