1. In a food processor, blend the raw almonds and cashews until they reach a coarse, sandy texture.
2. Add the pitted dates, raw cacao powder, shredded coconut, melted coconut oil, maple syrup, and vanilla extract to the nut mixture. Process until the mixture becomes smooth and sticky.
3. Transfer the mixture to a lined 8×8 inch baking pan. Press firmly into an even layer.
4. Sprinkle the sea salt evenly over the top of the mixture.
5. Place the pan in the freezer for at least 1 hour, or until the mixture is firm.
6. Remove from the freezer and cut into bars or squares. Store in an airtight container in the refrigerator.

Notes:

• For a nut-free version, substitute seeds such as pumpkin or sunflower seeds for the nuts.
• These snack bars can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.