Preheat your oven to 275°F / 135°C.
Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to create handles for easy removal.
In a large bowl, whisk together all the wet (honey, Sucanat, nut butter, egg whites, vanilla, cinnamon, and sea salt) until well combined.
Stir in the dry (rolled oats, chopped almonds, and hemp seeds) until everything is thoroughly mixed.
Scrape the mixture into your prepared pan.
Spread it evenly to the edges and press down very firmly with a spatula or the bottom of a glass to compact the mixture.
Bake on the middle rack for about 1 hour. The mixture should be partially cooked and firming up.
Remove the pan from the oven.
Using the parchment paper handles, carefully lift the slab onto a cutting board. Use a large, sharp knife to cut the slab into 12 even bars.
Carefully transfer the cut bars back onto a parchment-lined baking sheet, separating them slightly so heat can circulate.
Return to the oven and bake for another 30 to 45 minutes, or until the bars are golden brown and firm. They will continue to harden and get crunchier as they cool.
Let the bars cool completely to room temperature on the baking sheet before storing.
