Preheat the oven to 175 C/346 F.
Drain the pitted dates, and add them into the food processor, together with the coconut oil, cacao powder and salt, and pulse to obtain a puree.
Transfer the puree into a large bowl, add the oats, pistachio, pepitas, pollen and dessicated coconut, and mix to incorporate.
Line a 8x8 baking pan with parchment paper, and fill it with the mixture (use a spoon to spread it evenly).
Bake for 15 mins, then remove from the oven and set aside to cool.
Pour the melted chocolate on top and spread evenly. Top with crushed rose buds and pistachio.
Refrigerate for at least 1 hour or freeze for 30 minutes before cutting and serving.