Combine roasted almonds and pitted Medjool dates in a food processor; pulse until mixture resembles coarse crumbs, about 10–12 quick pulses.

Add honey, rolled oats, vanilla extract, and a pinch of sea salt; pulse again until dough holds together in a sticky ball.

Line an 8×8-inch pan with parchment; firmly press dough into an even layer, smoothing top with a spatula or wet hands.

Refrigerate for at least 30 minutes until firm.

Lift the parchment to remove the slab; slice into 12 even squares using a sharp knife.

Arrange squares on a platter or store in an airtight container.