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Preheat the oven to 350'.
Toast the oats on a baking sheet for 10 minutes. Set aside to cool completely.
In a large mixing bowl, combine the crisp rice, almonds, seeds, cooled oats and stir to mix.
Chop up the dates well to make a chunky paste. If your dates seem dry, add a splash of warm water to get them tacky.
Warm the maple, peanut butter, cinnamon, salt and stir to mix.
Pour the PB mix and dates over the dry ingredients and mix everything together, breaking up the date clumps with your hands to disperse.
Line a 7x11 inch pan with parchment paper.
Press the mixture down in an even layer, using the bottom of something flat to push the mixture down tightly as possible.
In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate until smooth.
Drizzle the chocolate (or spread it evenly) on top of the bars.
Chill in the fridge for one hour before cutting.
Keep covered in the fridge for optimum freshness or wrap them individually and store in the freezer.