Pulse the dates, almonds, pecans, and salt in a food processor until the pieces are uniform and the dough sticks together when you pinch it in between your fingers. Then mix in the vanilla and chocolate chips
Spread the dough onto a piece of parchment paper and shape it into your desired shape. I used an 8" x 8" (20 cm x 20 cm) glass dish and shaped the dough into a 6" x 6" (15 cm x 15 cm) square.
Refrigerate the dough until firm, 20-30 minutes. Cut the cookie dough into bars or bite-size pieces. You can also roll the dough into balls (in which case you don't have to refrigerate the dough).
Store leftover bars in an airtight container in the refrigerator for up to 1 week.
For longer term storage, freeze in an airtight container for 1-2 months.