Preheat the oven to 350°F (177°C) and line the bottom and sides of an 8-inch square baking pan with parchment paper.
To a blender add the dates, oats, almond flour, flax seed, coconut oil and golden syrup. Blitz the ingredients in a blender, until they resemble crumbs.
Press the mixture evenly into the prepared baking pan and bake for 10 minutes. Remove the pan from the oven.
Make the Apple Pie Filling
Combine the diced apples, cornstarch, sugar, cinnamon, and spice. Mix these ingredients with a spoon until all of the apples are evenly coated. Set them aside.
Make The Topping
Whisk the rolled oats, oat flour, tapioca starch, brown sugar, white sugar cinnamon, butter and salt together in a medium bowl. Cut in the chilled butter with two forks or your hands, until the mixture resembles coarse crumbs.
Evenly spread the apples on top of the warm crust. Cover the apple layer with the topping and bake for 25 to 30 minutes or until the topping is a nice golden brown.
Remove the pan from the oven and let it cool for 30 minutes and then chill it in the refrigerator for an hour, still in the pan. Lift the parchment paper to remove the bars from the pan and cut them into 12 squares.
Store in an airtight container in the fridge for 3 or 4 days. These bars will get softer by the day but they can be reheated in the oven at 350°F (177°C) for 10 minutes. This gives them that newly baked crispiness.