Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.

Make the Almond Layer: Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive, sticky mixture, like chunks of dough—the mixture will begin to pull away from the sides of the processor and roll into dough. This will take about 2 minutes. Scrape down the sides of the processor frequently, and take breaks in between to avoid overheating.

Add in 1 cup almonds, vanilla and salt. Blend until the almonds are fully-incorporated and very finely chopped. The mixture will be soft and crumbly. Thoroughly blend the almonds to avoid crumbly bars. The mixture is done when you can pinch it between your fingers and it holds firmly together.

Pour this mixture into the prepared baking pan. Press down and smooth into an even, very tightly-packed layer.

Make the Chocolate Layer: Use the double boiler method or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients (1/2 cup chocolate chips and ¼ cup + 1 tablespoon almond butter). Heat in 20-second increments until softened and melted. Stir until smooth.

Pour this chocolate mixture over the almond bars. Using a rubber spatula, smooth into an even layer. Optionally, create swirls in the chocolate for fun! Sprinkle ¼ cup chopped almonds evenly over the bars. Press gently into the chocolate layer.

Freeze for 20-30 minutes. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.Also try my 5 Ingredient Raw Vegan Brownies (Paleo) and my 3 Ingredient Paleo Energy Balls (Fruit Sweetened).