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 almonds and cashews in a food processor and pulse a few times until roughly chopped. Add nuts to the bowl with the oats.

Place dates in the food processor (no need to clean it out after the nuts) and process until well chopped and dough-like (about 1 minute). Add dates to the bowl with the nuts and oats.

In a small saucepan over low heat, warm maple syrup and peanut butter. Stir and pour over the oat mixture. Mix thoroughly, breaking up the dates until thoroughly combined. Transfer to a parchment lined 8x8 baking dish and press down until flattened. Sprinkle chocolate chips evenly over the top and press firmly to adhere to the bars. Transfer to the freezer for 10 minute to harden.

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