• Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.
• Add the almonds and oats to the bowl of a food processor fitted with a metal blade. Fix the lid in place and pulse until the mixture inside resembles fresh bread crumbs.
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• Add in the cinnamon and salt and pulse a couple of times to combine. Pour this into a large mixing bowl.
• Add half of the dates, half of the raisins and about half of the vanilla extract and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the ground nuts and oats. Replace the lid and process until evenly combined. Scrape into the prepared pan.
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• Repeat with the remaining dates, raisins, vanilla, nut butter and nuts/oats.
• When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
• Refrigerate for at least 2 hours before moving onto the slicing.

To slice:

• Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.
• Cut into desired size (I prefer to cut 9 rows of 6 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.