1/3cupplus 2 Tablespoons mini chocolate chipsdivided
Place dates into the bowl of a food processor fitted with a steel blade. Pulse until finely chopped. Add the tahini, maple syrup, vanilla extract, and sea salt. Process until a smooth paste forms. Transfer the mixture to a large mixing bowl. Add half the rolled oats and stir until well combined. Add the remaining oats and 1/3 cup of the chocolate chips. Stir until everything is combined and no dry oats remain. The mixture will be very thick and sticky.
Line an 8- by 8-inch square baking dish with parchment paper. Press the oat mixture into the pan in an even layer. Sprinkle the remaining 2 Tablespoons mini chocolate chips on top and press into the surface of the bars so they don't fall off.
Chill the bars until firm, about 30-60 minutes. Cut into 12 bars. Store in an airtight container in the refrigerator.