Line an 8x8 baking pan with parchment paper and set aside.
In a large mixing bowl, mix the rolled oats, quick oats, puffed rice, cranberries, sunflower seeds and almonds.
Process the dates in a food processor until they are broken down into a sticky paste. Leave the paste in the processor.
In a small pot, over medium-low heat, whisk the almond butter, maple syrup, vanilla extract, and cinnamon together. Heat until the mixture is well combined, softened and slightly runny (1-3 minutes). Stir often to prevent burning.
Now add the warmed mixture to the food processor with the dates. Process until fully combined, scraping down sides as needed.
Pour the almond and date mixture over the dry mixture and combine well using a spatula.
Wait for the mixture to cool for a few minutes before adding the chocolate chips so they don't melt. Stir to combine.
Now evenly spread the mixture into the baking pan. Press down firmly to ensure the bars will hold together. You can use a jar to roll over the mixture as you press down. Firmly press the edges too with a spatula.
Place in the freezer for about 1 hour to firm up. Cut into 12 even bars.