Line an 8" square baking dish with parchment paper.

Add pitted dates to a large mixing bowl. Pour over enough boiling water to completely submerge the dates. Soak for 20 minutes to soften. Drain and set aside.

In a food processor, add oats and cashews. Process until it resembles a coarse flour. Add molasses, maple syrup, vanilla, soaked/drained dates, and salt. Process until it comes together and you are able to press dough into a ball. Press dough into the bottom of the lined baking dish (trying to make it as even as you can). Transfer to the freezer to firm up while preparing the chocolate.

Add chocolate chips and coconut oil to a microwave-safe bowl. Melt chocolate in 30-second intervals (usually takes about 1 min 30 sec). Pour chocolate over the base and spread into an even layer. Transfer to the freezer while preparing the marshmallow fluff.

In a large mixing bowl, add aquafaba liquid, maple syrup or sugar, vanilla extract, and cream of tartar. Whisk to combine. Use a handheld mixer on high speed to whip the aquafaba for 3-4 minutes until stiff peaks form. This will require patience, so just keep beating - you will get there. Carefully spread the marshmallow fluff over the chocolate in an even layer. Sprinkle over a bit of brown sugar. Refrigerate for 10 minutes.

Cut into 9 even bars. Store in an airtight container in the fridge for up to 3-4 days. You can store in the freezer, but the marshmallow fluff texture will freeze and have a crunchy texture.