Line an 8 x 8 pan with parchment paper or foil with an overhang for easy removal. Don't spray with cooking spray as it makes these greasy. Set aside.
In a small blender jar (I use the Twister jar for Blendtec) or a food processor, pulse the pitted dates to create a very thick and sticky paste. (If your dates aren't moist, soak in warm water and then drain and dry very well)
Scoop out the date paste and place in a bowl.
Slightly warm up the peanut butter and maple syrup in the microwave (like 20 seconds) and stir into the date paste. Stir well.
Add in the vanilla extract.
Stir in the quick oats and the old fashioned oats.
Add in the miniature chocolate chips and chopped pistachios
Knead with your hands to get it all well mixed.
Press into the prepared 8 x 8 baking pan and set aside while assembling the melted chocolate.
In a large microwave safe bowl combine the chocolate chips and coconut oil (measured when the oil is in a hardened state).
Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted.
Pour evenly over the bars and tip the pan around to move the chocolate in an even layer on top.
Place in the fridge (covered) until the chocolate is completely set.