Line an 8x8 baking pan with parchment paper or foil and let the edges hang over the pan so it's easy to lift the bars out.

In a large bowl stir together the oats, almonds, and unsweetened cocoa powder.

In a blender or food processor add the softened dates and a tablespoon of the water they were soaking in. Blend the dates until smooth.

In a small microwavable bowl heat the almond butter and honey in the microwave for 15-30 seconds until they can easily be stirred together. Add the date puree to the almond butter mixture along with the vanilla and stir everything together until combined.

Pour the wet ingredients in with the dry and fold together with a rubber spatula until everything comes together. If the mixture is too dry add in 1-2 teaspoons of the water the dates were soaking in. Pour the granola bar mixture into the prepared baking pan and press down into an even single layer.

Cover the bars and refrigerate or freeze until they are firm enough to cut into 10 bars. Store the bars covered in the refrigerator for up to a week or individually wrap them in plastic wrap and store them in an airtight container in the freezer.