In the bowl of the food processor, pulse cashew pieces and dates until they begin to form a paste. Add in vanilla extract and salt, and continue to process until the mixture is a cohesive paste. Add in chocolate chips and pulse to combine.
Spread mixture over parchment paper and with your hands, press down and spread evenly, to about 1/2 – 3/4 inch thick. Refrigerate for 1-2 hours until firm.
Picking up the parchment paper, remove from pan and cut into individual bars. Wrap individually and store in refrigerator for about a week. Bars can also be wrapped and frozen.
Substitute the cashews with pumpkin seeds (pepitas) or sunflower seeds for a nut-free recipe.