Preheat the oven to 350°F, and line a 9-inch square baking dish with parchment paper, allowing excess paper to hang off each side.
In a food processor or high-speed blender, purée the dates, almond butter, banana, maple syrup, oil and vanilla until smooth with flecks of dates.
In another large bowl, mix together the oats, cinnamon and salt.
Manually stir the date mixture into the oat mixture, then stir in the almonds, raisins, and hemp hearts, until evenly combined with crunchy bits strewn throughout. Press evenly into the baking dish and bake for 35 to 40 minutes, or until the edges start to brown. Allow to cool completely before cutting into bars.
Meanwhile, combine the cream cheese, coconut oil, icing sugar, vanilla, and almond milk in a food processor or blender and puree until smooth. Transfer to a piping bag.
Using a piping bag, drizzle the cream cheese over the bars and transfer to the fridge until ready to eat.