Place the nuts, sea salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together nicely, you're done.

Press the mixture into an 8 x 8 baking dish that has been lined with parchment or wax paper. Make sure it's distributed evenly through the pan. This is your bar base!

Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in two layers on top of the base. For each layer, you can line up the apple slices in rows, with each piece slightly overlapping the one next to it (as pictured).

If you don't have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. Allow the bars to cool, then cut them into squares and serve. Un-dehydrated bars will keep, refrigerated, for 3-4 days (an excuse to eat them faster). Dehydrated bars will keep in the fridge for up to one week.