Line an 8x8 or 9x9 with parchment paper, allowing enough to paper to over-hang on the sides to grasp and remove bars from pan.
In a bowl, combine honey, vanilla, almond meal, salt, and almond butter. Stir together until well combined.
Fold in the almonds and dates.
Transfer the mixture to your prepared baking pan and press it tightly and evenly into the pan.
Bake for 20 minutes.
Remove from oven and allow to cool for one hour.
Place in the refrigerator to chill for another hour before cutting. Cold bars will cut cleaner and easier than warm or room temperature bars.
Remove bars using the parchment paper 'handles'. Cut into 10 equal size bars.
Wrap bars individually in plastic wrap or small zip-top bag.
Store in the refrigerator up to 2 weeks.
**Please read notes in post for substitutions.**Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.