Spread pecans, walnuts, oats and chia seeds evenly on a baking sheet. Toast the mixture in the oven at 350 F (preheated) for 15 min. Once the mixture has cooled down transfer it to a medium bowl.
Heat a small pan on medium heat. Turn the heat to low; add agave, cocoa powder, chocolate and cook it for about 1-2 min; turn off the heat. Add vanilla extract, ground peanuts; mix well and transfer them to the oats-pecan mixture.
Finally, add ground dates to the mixture and using hands or spoon, thoroughly combine.
Transfer it to a 8”x8” baking pan lined with parchment paper. Spread the mixture evenly and press hard using hands or slightly curved wooden spatula. It will avoid making crumbly bars.
Place the pan in the refrigerator for about 30-60 minutes to set. Remove the bar and cut it equally into 10-12 small bars. Store it in the refrigerator in an airtight container. It will last for few a days.