In a food processor, combine the soaked dates, chopped pecans, rolled oats, and salt. Pulse until the mixture is sticky and crumbly.

Line a baking sheet with parchment paper. Press the crust mixture firmly into the bottom of a mini muffin tin or into small bite-sized shapes on the baking sheet.

In a mixing bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.

Fold in the chopped pecans until evenly distributed.

Spoon the filling into the prepared crusts, filling them generously.

Refrigerate for at least 1 hour to set before serving.