1. In a food processor, pulse almonds until roughly chopped. Transfer half of mixture to a small bowl and set aside. Process remaining almonds until finely ground. Add dates, maca powder, and vanilla to remaining almonds and process again until combined. With a spatula, scrape down sides of container and process for 1 minute or until mixture holds together when squeezed between fingers.
2. Using your hands, knead date mixture into reserved chopped almonds. On a parchment paper-lined cutting board, pat into a 3 x 12-inch rectangle baking dish, then chill in the refrigerator for 1 hour or until firm.
3. Cut rectangle into 8 (1 1/2 3 3-inch) bars. in a glass bowl, add chocolate chips and milk. Using a Bain Marie (hot water bath, when you add the glass bowl on top of a pot with hot water) melt the chocolate, stirring with a spatula until smooth. Fully cover bars with chocolate or drizzle chocolate over bars in a zigzag pattern. Sprinkle with salt, and then chill in refrigerator until chocolate is set before serving. Store in the refrigerator in an airtight container.