Place the cocoa nibs in a bowl IF YOU ARE USING
Stir in the toasted oats and almonds
Drain the dates if they've been soaked, process them in a food processor until squishy and then mix them into the bowl
Gently warm the agave nectar and the peanut butter together in a saucepan using a low heat. When it's runny, pour the mixture into the bowl and give all the ingredients a good stir with a spoon to combine
Tip the mixture into a lightly greased, non-stick tin and press firmly to distribute evenly. I use the back of a spoon splashed with cold water for this step.
Cover the tin and pop it into the fridge to set - I like to leave it for at least 4 hours
Remove from the fridge and cut into bars - I use a pizza slicer for this and I cut them into 6 substantial bars - but you could slice them thinner and get more bars.
I then wrap them and keep them in the fridge. Best consumed within 5-6 days.