On a large baking sheet, toss oats and coconut and spread out evenly. Bake at 350 for 15 minutes, giving them a gentle stir midway through, until lightly browned and fragrant. Set aside to cool.
Lower oven temperature to 300 degrees. Line a 9×13-inch baking pan with parchment and set aside.
In a food processor or blender, combine honey, maple, dates, and vanilla until the dates are mostly blended — think smoothie consistency.
In a large mixing bowl, combine the cooled oats/coconut, chocolate chips, raisins, date mixture and salt. Stir until well combined.
Tip into a prepared baking pan and use a flat spatula to firmly press the mixture evenly into the bottom of the pan. It should feel firm and compact. Bake for 25 minutes at 300 degrees. Let cool for a minimum of 45 minutes before cutting into bars.