Line a square baking dish with parchment paper.

In a food processor, pulse the almonds and pecans until finely ground.

Add the dates, sea salt, and vanilla extract to the food processor. Pulse until the mixture is well combined and forms a dough-like consistency.

Add the chocolate chips to the food processor and pulse until they are evenly distributed.

Transfer the mixture to the prepared baking dish and press it down firmly with your hands or the back of a spoon.

Cover the dish with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm.

Once the mixture is firm, remove it from the dish and cut it into bars.

Store the bars in an airtight container in the refrigerator for up to 1 week.

Enjoy your delicious and healthy No-Bake Chocolate Chip Cookie Bars!