Start by toasting the almonds in a dry skillet over medium heat for about 3-4 minutes, stirring often until fragrant and golden. Let them cool slightly before proceeding.
Place the toasted almonds in your food processor and pulse until they are coarsely chopped, about 10 seconds. Transfer to a bowl and set aside.
Add the roughly chopped dates into the food processor. Pulse until the dates break down into a sticky paste, about 20 seconds.
Transfer the date mixture into a mixing bowl. Add the toasted almonds, honey, coconut flakes, and a pinch of sea salt. If using, sprinkle in cinnamon or cacao nibs for extra flavor.
Mix everything together with a spatula or your hands until well combined and sticky. The mixture should hold together when pressed; if too dry, add a tiny splash of water or more honey and mix again.
Line your baking dish with parchment paper. Transfer the mixture into the dish and use a spatula or your fingers to press it firmly into an even layer, making sure to compact it well.
Refrigerate the pressed mixture uncovered for at least 2 hours, or until firm to the touch. For best results, leave it overnight to let the flavors meld and the bites set completely.
Once chilled and firm, lift the slab out of the dish using the parchment paper and place on a cutting board. Use a sharp knife to slice into 12-16 bite-sized pieces.
Serve immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze the bites and thaw slightly before enjoying.
