Preheat oven to 175⁰C and line a brownie tin with baking parchment.
Start by making the base. Place all the ingredients in a blender or food processor until it is sticky and clumpy. It won’t be fully blended together, and you still want a crunch from small pieces of pecans.
Press the base firmly into the baking tin and set aside.
Now onto the filling. Blend the dates, milk, tapioca, vanilla and salt until smooth.
Add just one cup of the pecans (the rest is for decorating) and pulse them in so they are in small chunks.
Chop up the chocolate so it is in chunks.
Mix ¾ of the chocolate chunks into the filling mix, then spread the filling mix on top of the base.
Sprinkle the remaining chocolate chunks and pecan halves across the top of the filling.
Bake for 35-40 minutes, or until the pecans are golden brown.
10. Cool in the tin, then place in the fridge overnight.
11. Slice and cut into squares. They will keep for up to a week in the fridge. You can also put a few in the freezer if you don’t want to eat them all at once!