Step 1

Coat an 8 x 8-inch baking dish with olive oil.

Step 2

Put the dates in a food processor and process until a thick paste forms. Add the oats and almonds and pulse until a chunky mixture forms and the dates are evenly distributed. Transfer the mixture to a large bowl. Stir in the sunflower seeds and the cacao nibs.

Step 3

Combine the peanut butter or almond butter and the honey in a small saucepan over low heat and cook, stirring, until well mixed. Pour over the oat mixture and mix well with a wooden spoon until a thick and gooey paste forms.

Step 4

Transfer the mixture to the prepared baking dish and press down with a rubber spatula to flatten. Cover with parchment paper or plastic wrap and transfer to the fridge or freezer for 15 to 20 minutes until set and hardened.

Step 5

Remove from the baking dish and cut into 10 even bars. Store in an airtight container for up to 5 days.