Process 2 cups whole, pitted dates & 1 cup raw almonds (you can use roasted/salted or even mixed nuts) until no pieces remain the size of a sunflower seed.
Add 3/4 cup - 1 cup Dairy Free chocolate chips (we use the gold bag of Ghirardelli semi-sweet baking chips), 2 T. of any brand peanut butter and a heavy dash (or two) of sea salt.
Process until it all starts to stick together in the food processor, then keep processing until it starts to form a clump that goes 'round and 'round in your processor. If you pull them out before they really start to clump together, you'll get more crumbly bars, keep going a bit longer to make sure they stick together- and if you don't like the texture (we do) of having the bits of nuts, toy around with processing even longer, but then you may need to reduce the peanut butter amount.
Press firmly (I use the bottom of a measuring cup) into an 8x8 pan (I use glass and don't need to grease/line it for them to pop right out) and chill until firm enough to cut.
Enjoy! If you find you like these, you'll learn they are easy to add variations, as long as they aren't too dry, you can really change this recipe up a lot. We enjoy putting some Craisins in there for a bit of a flavor change sometimes. Cut back the chocolate chips if you want, experiment!