In a dry skillet, add all of your sliced almonds and toast until golden brown over medium heat. Keep an eye on your almonds as it only takes 2-3 minutes to brown, stir occasionally. Remove from pan to cool.
Take ¾ cup of your almonds (set aside ¼ almonds for later) and all of your dates and put into your food processor. Pulse the almond and date mixture until well combined and until the mixture starts to clump together. If your mixture is dry (dry dates) less humidity than Hong Kong, then add a few extra dates and pulse together or a small drop of water.
Cut a piece of waxed paper (parchment paper/cooking paper) about the size of an A4 paper and spread ⅛ of the reserved almonds on to the waxed paper. Then on top of waxed paper with toasted almonds, spread and press down your date and almond mixture a little bit. Then take another sheet of waxed paper and lay it on top and just use a rolling pin and flatten your larabars to about ½ inch. Remove the waxed paper from the top. Cut your bars into 5 bars for super large bars or 10 bars for mini bars. Then press the remaining ⅛ almonds on to the top of the bars.
Enjoy! Keep your larabars in the freezer and just take out a few as needed.
Feel free to add other additions as desired such as Vanilla essence, cocoa nips or even desiccated coconut.