Line your square pan with parchment paper, leaving some overhang for easy removal, and set aside.
Place the toasted almonds and pitted Medjool dates into your food processor.
Pulse the mixture until it becomes finely chopped and sticky, about 1-2 minutes. If the mixture isn't coming together, add a tiny splash of water and pulse again.
In a small saucepan, melt the butter over low heat until it shimmers and smells buttery, about 2 minutes.
Pour the melted butter into the food processor with the almond-date mixture.
Add the cocoa powder, vanilla extract, and a pinch of sea salt to the processor. Pulse until everything is well combined and the mixture sticks together when pressed.
Transfer the mixture into the prepared pan and press down firmly with the back of a spatula or your fingers to create an even, compact layer.
Chill the pan in the refrigerator for at least 2 hours until the mixture is firm.
Once set, melt the chocolate chips using a microwave or double boiler until smooth and glossy.
Pour the melted chocolate over the chilled base, spreading evenly with a spatula. Optionally, sprinkle a pinch of sea salt or chopped almonds on top.
Return the pan to the fridge for another 30 minutes until the chocolate is fully set.
Lift the set bars out of the pan using the parchment overhang. Slice into squares with a sharp, warm knife and enjoy!
