- In a food processor, combine the pitted dates and raw almonds. Pulse until the mixture is finely chopped and starts to stick together. 
- Add the cocoa powder, rolled oats, chia seeds, maple syrup, vanilla extract, and salt to the food processor. Blend until all ingredients are well combined and form a sticky dough. 
- If using, fold in the dark chocolate chips until evenly distributed. 
- Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Press the mixture firmly into the bottom of the dish, spreading it evenly. 
- Refrigerate the bars for at least 1 hour to set. Once firm, lift the bars out using the parchment paper and cut into squares or rectangles. 
- Store the energy bars in an airtight container in the refrigerator for up to 2 weeks.