Line an 8 x 8 inch square baking tray with grease proof paper, or use a silicone tray (I use silicone as it is non stick)
Place almonds and sea salt in a high powered blender and blend until they start to form almond butter. You might need to add a tablespoon or two of water to help this along, depending on how dry your nuts are.
Scrape the almond butter into a food processor and add the rolled oats, peanut flour, maple syrup and cinnamon and process until everything is well combined and sticks together in a ball.
Press into the base of your prepared baking tray and pop into the fridge while you prepare the topping.
To make the topping, melt the coconut oil and mix with the cocoa powder, maple syrup and vanilla.
Spread evenly over the peanut base, sprinkle with chopped almonds and pop the whole thing back in the fridge for a half an hour or so to chill.
Cut into 12 even sized bars and store in an airtight container in the fridge. These will keep for at least a week in the fridge.