Preheat the oven to 400°F. Spread the oats out on a sheet pan and toast until golden brown—about 10 minutes.
Remove the pits from the dates. In a food processor fitted with an S-blade, whip the dates until they become a paste. They may roll into a ball...it's all good!
If your almonds aren't roast, toss them into the 400°F oven for 5 minutes.
In a small saucepan, mix together the peanut butter and honey. Stir until smooth.
In a large bowl, add the date paste, toasted oats, roasted almonds, chocolate chips and the honey/pb mixture. Stir until well mixed. The chocolate chips will melt at this point with the warm ingredients.
Line a small baking dish with plastic wrap and pour the mixture in. Flatten out with a spoon. Cover with plastic wrap and push together with your hands.
Let cool in the refrigerator for at least 30 minutes.
Lift out of the pan using the plastic wrap and cut into even pieces.