In a food processor combine the pecans, dates and almond butter and blend together. Add coconut flour, dessicated coconut and syrup and pulse until you have a sticky ball of mixture.
Line a Swiss roll tin with baking parchment and press the mixture onto the paper using wet hands. Chill in the freezer for 30 to 40 minutes.
Meanwhile combine chocolate chips with coconut oil in a heatproof bowl set over pan of simmering water and stir till melted. Remove the tin from the freezer and pour the melted chocolate mixture over the pecan mixture, spreading evenly. Chill in the fridge till the chocolate sets. Remove from the fridge then cut into bars and serve.