Combine dates, almond butter, and coconut oil in a food processor. Process until the mixture starts to come together; remember to scrape the sides of the processor twice during this process. The texture is perfect when the oils begin to separate.
Add the sliced almonds and pulse for 5-10 seconds, just until incorporated. Scrape the sides once during processing. It’s important for most of the almonds to remain intact to add texture.
Remove the blade carefully. Using a spoon, gather the mixture into a ball. Place this ball between two sheets of parchment paper and gently roll out to form a 5×5 inch square.
Refrigerate the rolled mixture on a plate, still between the parchment, overnight or until firm.
Cut into 20 squares, wrap each square in a piece of parchment paper, twist the ends, and refrigerate. Avoid using your hands directly on the mixture to prevent oil extraction.
Keep refrigerated until serving. Alternatively, store the cut squares in a covered container in the refrigerator.