Preheat your oven to 180°C (350°F). Spread the almonds on a baking sheet and toast for about 8-10 minutes until fragrant and golden. Cool completely before chopping coarsely.
In a bowl, combine the crushed graham crackers or digestive biscuits with the melted butter and sugar. Mix until the mixture looks like damp sand and holds together when pressed.
Press the crust mixture evenly into the bottom of a lined 20cm square baking pan. Use the back of a spoon or your fingers to smooth it out firmly. Chill in the fridge for about 15 minutes to set.
Break the dark chocolate into small pieces and set a heatproof bowl over a saucepan filled with simmering water. Melt the chocolate gently, stirring constantly until smooth and glossy. Remove from heat.
Stir the vanilla extract and honey into the melted chocolate until well combined. The mixture should be shiny and smooth.
Pour the chocolate evenly over the chilled crust, spreading it out with a spatula for a smooth, shiny surface. Sprinkle the toasted almonds on top, pressing them lightly into the chocolate layer.
Refrigerate the assembled bars for at least 2 hours, or until the chocolate is fully set and firm. For quicker setting, you can freeze for about 30 minutes.
Use a warm knife to carefully slice the bars into 12-16 pieces, wiping the blade clean between cuts for neat edges.
Serve your chocolate almond bars at room temperature to enjoy the full contrast of crunchy almonds and smooth chocolate. Enjoy!
