Line an 8x8 Pyrex dish with parchment paper.

In a food processor, pulse dates until finely chopped. They may start to gather around the blade and roll into a ball.

Remove dates from the food processor and add to a large bowl. Add oats and sea salt.

Heat sunflower butter in microwave for a few seconds to warm it up. Add sunflower butter and maple syrup to the bowl.

Fold ingredients together until evenly mixed.

Sprinkle in chocolate chips.

Spoon mixture into prepared Pyrex dish.

Press down into the mixture with the back of a spatula to create a flat top.

Allow bars to firm up in the fridge for at least 30 minutes prior to cutting.

Cut and store in air-tight container.