Line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
In a food processor, combine the pitted dates and dried banana chips. Pulse until the mixture becomes a sticky paste.
In a large mixing bowl, combine the rolled oats, sliced almonds, flaxseed meal, cinnamon, and a pinch of salt. Stir until evenly mixed.
In a separate bowl, mix the peanut butter, honey, maple syrup, and vanilla bean paste until smooth.
Add the sticky date mixture to the dry ingredients, along with the wet mixture. Mix everything together until fully combined.
Fold in the sprouted brown rice puffed cereal and mini chocolate chips until evenly distributed.
Transfer the mixture to the prepared baking dish. Press it down firmly to create an even layer. Cover and refrigerate for at least 2 hours.
Once chilled, remove the bars using the parchment overhang. Slice into bars or squares and enjoy!
