Preheat the oven to 350ºF. Spread the flour on a rimmed baking sheet and bake for 5 minutes to kill any bacteria. Let cool completely.
Line a loaf pan with parchment paper. Set aside.
Place almonds in the bowl of a food processor and process until coarse but not powdery.
Add the dates, a pinch of salt, and ¼ teaspoon of the vanilla and process until a dough ball forms. If the dough seems too crumbly, add a few drops of water until you reach the desired consistency. Be careful because too much water will make the dough extremely sticky.
Press the dough into an even layer in the prepared pan.
In a medium sized bowl, combine the coconut oil, maple syrup, and ¾ teaspoon vanilla with a fork until thick and well combined.
Add the flour and another pinch of salt and mix until smooth and shiny. Mix in 1 tablespoon of the mini chocolate chips.
Pour the cookie dough over the almond mixture in the pan and smooth the top. Sprinkle with an additional tablespoon of chocolate chips, if desired, and use your hand to gently press them into the dough so they'll stick.
Refrigerate until set, about 30 minutes. Use the parchment to lift the bars from the pan and cut into bars or bite sized portions.
At this point you can transfer them to an airtight container and refrigerate until ready to serve, up to one week, or freeze up to 3 months.