Preheat the oven to 350ºF. Spread oats evenly on a baking sheet and toast in the oven 10-15 minutes or until slightly golden brown. When done toasting, transfer the oats to a medium bowl.

Place dates in a food processor and process until well chopped and dough-like (about 1 minute). Add dates to the oats in the bowl along with cashews, vanilla, maple syrup, peanut butter, and salt. Mix thoroughly, breaking up the dates until well incorporated throughout the mixture. Transfer the mixture to a parchment lined 8x8 baking dish and press down until evenly flattened.

In a small bowl, melt chocolate carefully in the microwave. Drizzle over the top of the bars. Transfer the bars to the freezer for 10 minutes to set.

Use the parchment to lift the bars out of the pan, then cut into 10 even bars. Store in an airtight container for 3-4 days, or in the freezer for several months.