In a food processor, add rolled oats and slivered almonds and process until chopped into very small pieces.Transfer to a large bowl.

In the food processor, add the dates and maple syrup. Process until broken into small pieces.

Add the date mixture to the bowl with the oats/almonds. Add the chia seeds, peanut butter, vanilla, sea salt and chocolate chips. Stir until combined.

Transfer mixture to baking sheet. Press evenly over parchment paper until even and flat. *Keep as flat as possible, not rising to edges of pan.

Bake at 325 degrees for 30-35 minutes or until brown on edges. Let cool in pan before cutting for at least 10 minutes. Cut into 12 bars with a sharp knife. Store in an airtight container. These will get more firm the more they refrigerate. They will last for 5-7 days in the fridge.