Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, combine the chopped nuts and rolled oats. Stir until evenly mixed.

In a small saucepan over low heat, combine the almond butter and honey (or maple syrup). Stir until melted and smooth. Remove from heat and mix in the vanilla extract.

Pour the almond butter mixture over the nut and oat mixture. Stir until everything is well coated.

Spread the mixture evenly into the prepared baking dish, pressing down firmly to create a compact layer.

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.

Remove from the oven and immediately sprinkle the dark chocolate chips and sea salt on top. Let it sit for about 5 minutes to allow the chocolate to melt slightly.

Use a spatula to spread the melted chocolate evenly over the top.

Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour to set.

Once set, lift the bars out of the dish using the parchment paper and cut into squares or rectangles.