Line your baking pan with parchment paper to prevent sticking and set it aside.
Spread the sliced almonds on a baking sheet and toast in a preheated 180°C (350°F) oven for 8-10 minutes until they’re golden and fragrant. Shake the pan halfway through to ensure even toasting. Once done, let them cool slightly before roughly chopping or leaving whole, depending on your preference.
Place the chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until the chocolate is smooth, glossy, and fully melted—about 1-2 minutes total. If the chocolate seizes, stir in a teaspoon of warm milk or vegetable oil to loosen it up.
Add the toasted almonds, honey, vanilla extract, and a pinch of sea salt to the melted chocolate. Gently fold everything together with a spatula until the mixture is evenly coated and sticky, with a glossy appearance.
Pour the mixture into the prepared parchment-lined pan. Use the spatula to spread it out evenly, pressing down firmly to compact the mixture and create a smooth surface. Tap the pan lightly on the countertop to release any air bubbles and settle the mixture.
Place the pan in the fridge and chill for at least 2 hours, or until the bars are firm and set. If you're short on time, you can freeze them for about 30 minutes to speed up the process.
Once set, lift the block out of the pan using the parchment paper. Place on a cutting board and use a sharp knife to slice into 12 even bars or squares. Wipe the knife clean between cuts for neat edges.
Optional: sprinkle a tiny pinch of flaky sea salt on top of each bar for extra flavor and crunch. Serve immediately or store in an airtight container in the fridge for up to a week. For softer texture, let the bars sit at room temperature for 5 minutes before enjoying.
