If your dates are on the dry side, soak them in warm water for about 10 minutes. Drain the dates and blend them together with the almond milk until smooth.
Transfer the mixture to a bowl, add the peanut butter and oat flour, and mix until you have a dough that can easily be pressed into a pan.
Line a 20 × 30 cm (8 × 12 inch) baking dish or pan with parchment paper and lightly dust the bottom with a little oat flour. Add the dough and press it evenly into the pan. Place it in the refrigerator while you prepare the topping.
To make the berry jam, heat the frozen berries in a saucepan over low heat until thawed. Stir in the chia seeds and let the mixture sit for about 30 minutes to thicken.
To make the glaze, simply mix together the raw cacao powder, melted coconut oil, and maple syrup.
Remove the base from the refrigerator and spread the berry jam evenly over it. If desired, top with fresh berries and drizzle the chocolate glaze over everything.
Refrigerate for about 1 hour, or until firm. Slice into bars and enjoy!
