In a large bowl, combine the dry ingredients together- the nuts, seeds, oats, chocolate chips, dry fruit, cinnamon and salt

In a microwave safe bowl, melt the coconut oil and maple syrup together. Once melted whisk in the almond butter and vanilla extract until smooth using a whisk or immersion blender. If your almond butter is not smooth, I suggest blending it first before mixing it in.

Pour the wet ingredients into the dry and combine with a rubber spatula until everything is evenly coated.

Line a 9 x 9 pan with parchment paper and flatten the mix into the pan.

Refrigerate for at least 2 hours before slicing. Slice into 12 larger bars or 24 smaller squares.

Melt the chocolate chips and coconut oil until smooth then drizzle over each bar.

Keep refrigerated for up to 2-3 weeks, or freeze for up to 2 months