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Pre-heat the oven to 375°F / 190°C.
Line an 8-inch square dish with parchment paper, cut to fit nicely into the edges.
On a large baking sheet, spread the washed nettles leaves on top and place in the oven for 12 to 15 minutes or until dry. Set aside to cool.
In a large bowl, combine the dried nettles, oats, almonds, pumpkin seeds, and salt.
In a small saucepan, warm the honey and peanut butter over low heat. Stir in the vanilla extract and pour over the nettle mixture. Stir everything together, transfer into the prepared dish and press firmly down to flatten evenly.
Cover and set the bars in the refrigerate for at least 1 hour or until firm.
Lift the parchment from the dish. Using a knife, slice the bars into even squares or long bars as pictured.
Store in the refrigerator for up to 2 weeks or several months in the freezer.