1. Process rolled oats in a food processor until they resemble coarse flour

2. Add pitted dates and blend until a sticky dough forms, adding water one teaspoon at a time if needed

3. Transfer dough to a bowl and stir in almond butter, cacao powder, maple syrup, vanilla extract, and sea salt until smooth

4. Line an 8×8-inch pan with parchment paper and press the base mixture evenly into the pan

5. Refrigerate the base layer for 20 to 30 minutes to firm

6. Melt vegan dark chocolate with coconut oil and stir in a teaspoon of almond butter

7. Pour the chocolate topping over the chilled base and spread evenly

8. Add optional toppings like chia seeds or crushed almonds and chill the pan for at least 1 hour

9. Lift the set slab out using parchment overhang and slice into bars with a clean sharp knife

10. Store bars in an airtight container in the refrigerator for up to 7 days or freeze for up to 2 months