In a large bowl, mix the oats, almonds, walnuts, sunflower seeds, sesame, raisnins and the chocoloate (drops or small pieces)
In a small pan or pot add the honey, sugar, brown sugar, butter, almond puree, salt, vanilla extract and cinnamon, and simmer at low heat mixing with a wooden spoon, until combined. Remove from the heat and add them to the bowl, mixing until combined.
Place the mixture onto a 20x20 cm ovenproof nonstick dish, and press it until the thickness is 1-2 cm throughout. Bake in a preheated oven at 180 for about 12 minutes. Remove from the oven leave the bars to cool for 5 minutes.
Cut into bars. You can dip the bottom in melted chocolate of your choice and, once cooled, serve either by itself or with a drink.
For the almond puree: Powder the almonds (if they are not powdered already) for 2-3 minutes in a blender. Slowly add the oil and continue blending. Add the honey, water, and salt, and continue blending.