Step 1

Line an 8x8 baking pan with parchment paper and set aside.

Step 2

In a large mixing bowl, mix the rolled oats, quick oats, puffed rice, cranberries, sunflower seeds and almonds.

Step 3

Process the dates in a food processor until they are broken down into a sticky paste. Leave the paste in the processor.

Step 4

In a small pot, over medium-low heat, whisk the almond butter, maple syrup, vanilla extract, and cinnamon together. Heat until the mixture is well combined, softened and slightly runny (1-3 minutes). Stir often to prevent burning.

Step 5

Now add the warmed mixture to the food processor with the dates. Process until fully combined, scraping down sides as needed.

Step 6

Pour the almond and date mixture over the dry mixture and combine well using a spatula.

Step 7

Wait for the mixture to cool for a few minutes before adding the chocolate chips so they don't melt. Stir to combine.

Step 8

Now evenly spread the mixture into the baking pan. Press down firmly to ensure the bars will hold together. You can use a jar to roll over the mixture as you press down. Firmly press the edges too with a spatula.

Step 9

Place in the freezer for about 1 hour to firm up. Cut into 12 even bars.