Melt the honey and almond butter in a small saucepan over medium-low heat.
Stir to combine.
Stir in the vanilla.
Remove from heat.
Let cool 5min.
Place all of the remaining ingredients…except for the chocolate…in a large bowl.
Pour the honey mixture over the ingredients.
Stir to combine.
Add the cold, chopped chocolate.
Stir together.
Press the mixture in a square baking dish lined with parchment paper. You want your mixture to be about 1/2″ thick.
Refrigerate for about four hours.
Lift the bars from the pan by using the parchment paper to lift it out of the baking dish.
Use a large, sharp knife to cut the bars into twelve separate bars.
You can store these by place them in an airtight container and refrigerating for up to five days.
