Line an 8x8 pan with parchment paper and set aside.

Preheat your oven to 400 degrees.

Scatter the oats on a cookie sheet lined with parchment paper and toast the oats for about 10 minutes. Stir occasionally. The oats should become a deep golden color.

While the oats are toasting, put the dates in a small food processor. Process the dates until they are mushy. (If your dates aren’t from a freshly opened bag and are on the drier side, let them soak in hot water for 5 minutes before processing them.)

In a microwave safe bowl, combine the tachina and maple syrup. Heat it in 10 second bursts until the mixture is just barely warmed and the tachina is very runny. Set aside.

Place the oats and chopped almonds into a large mixing bowl and rub them together with the processed dates.

Add the salt, pumpkin seeds, sesame seeds, chia seeds and mix to combine.

Pour the maple/tachina mixture over the oat mixture and mix really well to combine. Be sure that all ingredients are evenly coated in the tachina and maple syrup.

Pour the mixture into the prepared 8x8 pan. Use the bottom of a drinking glass to firmly press the mixture together as compactly as possible. It’s very important that the granola mixture be pressed together and very compact.

Place the pan into the refrigerator and chill for about 4 hours until completely solid.

Once solid, lift the granola bars out of the tin with the parchment paper. Using a sharp knife, cut them into 9 large bars or any size you desire. Set them aside.

Melt the chocolate together with the olive oil. You can do this either in a microwave safe bowl in 10 second bursts or over a double boiler.

Dip a spoon into the chocolate and use it to drizzle the chocolate over each bar then lightly sprinkle each bar with a few flecks of flaky salt. Allow the chocolate to completely set before snacking.

Store these bars in an airtight container in the refrigerator for up to one week.