If dates are dry, soak in hot water for 10 minutes. Drain, then add to a food processor with almond butter and vanilla extract. Process until a paste is formed.
Add puffed rice and almonds to a mixing bowl, along with the date paste. Stir well with a wooden spoon to combine. It should be a very sticky ball.
Line a loaf tin with greaseproof paper and push in the mixture, smoothing over with the back of a spoon to make sure it is even.
Melt chocolate in a bain marie and pour over the mixture. Set aside in the fridge to set, about 30 minutes.
Cut into slices with a hot knife and sprinkle with a little sea salt.
Recipe by Bo's Kitchen at https://www.boskitchen.com/chocolatealmondslice/