Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, combine the chopped dates, water, and honey. Cook over medium heat, stirring frequently, until the dates break down and form a sticky paste, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Set aside to cool slightly.
In a large bowl, mix the rolled oats, sliced almonds, and salt.
Pour the melted coconut oil into the oat mixture and stir until evenly coated.
Add the date mixture to the oat and almond mixture. Stir well until all ingredients are combined and sticky.
Transfer the mixture to the prepared baking pan. Press firmly and evenly into the pan using the back of a spatula or your hands.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
Remove from the oven and let cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal bars.
Store bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.