Thoroughly blend the dates in a food processor, until they form a sticky ball.
Add the rye bread, the cacao powder and 50 g of pecans. Then thoroughly blend it all together.
Chop up the remaining pecans.
Line a baking tin (25cm long) with parchment paper and divide the dough over the tin. Do not press it down yet; first, sprinkle the chopped pecans over the dough. Then, press it all down firmly with a spoon, until the dough is as massive as possible. Make the bars about 2-3 cm high.
Freeze for at least an hour and then cut into neat bars.
Wrap in a strip of parchment paper and tie with string, if you like.
Are your dates a bit dry? Then soak in cold water for 10 minutes or add a tablespoon ofmaple syrup to the ground dough.