Grease a 20cm X 20cm square cake tin and line with baking paper. Set aside.
Place the roasted almonds into the Thermomix bowl and roughly chop by pressing Turbo 3-4 times. Set aside in a bowl.
Place the medjool dates into the Thermomix bowl and chop by pressing Turbo 8-10 times or until the dates resemble small chunks. Add the chopped dates to the almonds.
Place the vanilla extract, sea salt, honey and peanut butter into the Thermomix bowl.
Melt together for 3 minutes, 80 degrees, Speed 2. Add the rolled oats, dates and almonds to the Thermomix bowl and mix on Reverse Speed 3 for 10 seconds or until completely combined (use the spatula to help).
Spoon the mixture into the prepared tin and press down firmly. Place the tin into the fridge for 3 hours or until firm (the bars will still be slightly soft and bendy).
Cut into slices and place into an airtight container in the fridge for 3-4 days (you can also freeze the slices).