Add the rolled oats, oat flour and dates to a food processor.

Process for about 10-15 seconds until the dates and rolled oats are finely chopped.

Heat the brown rice syrup, coconut sugar and almond butter in a small saucepan until the sugar is dissolved and small bubbles start to appear.

Pour over the oat and dates mixture and process for another 10-15 seconds until well combined. You will get a sticky and soft dough.

Add the macadamia nuts, brown rice crisps and vanilla/caramel extracts to the bowl of the food processor. Process for a few seconds until combined (you don't want to process for too long to keep a crispy texture). You might have to scrape down the sides of the bowl once or twice. If you want to add chocolate chips: transfer the mixture to a large bowl, add the white chocolate chips and mix with your hands until just incorporated.

Transfer the mixture to a baking pan line with parchment paper. Using clean hands, form a log and flatten until desired thickness. Press the mixture very firmly.

Put in the refrigerator for at least 1 hour. Cut into 6-7 bars.

Add all ingredients except vanilla extract to a small saucepan.

Heat on low, stirring frequently until the cocoa butter is melted.

Remove from heat and stir in the vanilla extract and mix again until everything is well combined.

Let sit for about 10-15 minutes until the white chocolate is a little bit thicker. Be careful, it can firm up really fast if your kitchen is cold.

Using a spoon, drizzle the bars. Put in the refrigerator until the chocolate is hard (about 30 minutes).

Wrap the bars with plastic wrap and keep in the refrigerator or at room temperature.

The bars will keep for at least 2 weeks at room temperature.