Put almonds into the food processor and pulse until chopped into small pieces. Not a problem if some of it turns into almond flour. That will help the bars hold together better. Remove and put into a large bowl.

In a food processor, add dates and pulse until it forms a paste. Remove and put in a small pot.

In the large bowl with the almonds, add rolled oats, grounded flax seeds, sunflower seeds and chia seeds. Mix.

In the pot with the dates, add salt, honey and peanut butter. On low heat, warm up the ingredients for a few mins while stirring. Next, add it to the large bowl with all the other ingredients.

Mix with 2 spoons or use your hands. I found my hands worked better to really make sure the wet ingredients get incorporated with the dry ingredients.

Transfer to a 8"x8" baking tray lined with parchment paper.

Pack the mixture down as much as you can. The more compact, the better the bars will hold together.

Chill in the refrigerator for 2 hours. Cut into 12 rectangular bars.

Store leftovers in the refrigerator for up to 7 days.