To a mini prep or blender add the almonds.  Pulse for a few seconds until chopped (I like them to be the size of lentils with a few larger chunks for texture). Pour the almonds into a large mixing bowl and repeat this process with the pecans and then cashews.

You should now have a large mixing bowl with chopped almonds, chopped pecans and chopped cashews.  Add the pumpkin seeds and stir.

To your mini prep or blender add dates, water, almond butter, maple syrup and salt and blend until a smooth paste forms (about 30 seconds). Pour the paste over the nut and seed mixture and stir to combine.

Line a baking sheet or an eight- x eight-inch baking dish with Gefen Parchment Paper. Spray with a little oil if it is not a good-quality parchment paper (I use a half sheet pan and just press the mixture into the shape and thickness that I like).

Using a glove sprayed with a little oil, take the granola mixture from the bowl and press it into your baking dish or baking sheet. Keep pressing the mixture down until it is about 1/4 inch thick (if you are using a baking sheet you should be able to press it down to be 6 x 13)

In a small microwave safe bowl, melt the chocolate chips (check them every 30 seconds and stir so you don’t burn them). Spread the melted chocolate into a thin layer over the top of the granola bars.

Place granola bars in the freezer to set up.  Cut into 14 bars.