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.