In a medium-large bowl, stir the oats, chopped pecans, coconut flakes, cinnamon, and salt together.
Pulse the dates (and apricots, if using) in a food processor until they form a smooth paste. A few bits/pieces are okay. If your fruit isn't very soft, soak in hot water until it softens. If you're pulsing the fruit and you notice it isn't blending very well, add hot water 1 tablespoon at a time, until it starts to come together more easily.
Fold the fruit mixture into the oat mixture, along with the almond/pecan butter, maple syrup, and vanilla. Mix until well combined. Taste, and add more salt if you wish.
Press the mixture into a parchment lined 9x4 pan. Top with pecans halves in a single layer, gently pressing the nuts into the bars. Freeze for one hour.
Slice into 12 bars, then drizzle with melted dark chocolate and sprinkle with salt. Wrap and store in the fridge.