Toast the nuts and seeds:
In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.
Prepare the dates:
Drain the soaked dates, remove the pits, and chop them into small pieces.
Cook the dates:
Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.
Combine all ingredients:
Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.
Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.
Shape the bars:
Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.
Chill and cut:
Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.
Store:
Wrap each bar in cling film or parchment paper for easy storage and portability.
Serving Suggestions:
Enjoy these bars as a quick breakfast on busy mornings.
Perfect as a pre-workout snack or post-workout recovery bite.
Pair with a cup of aromatic tea for a relaxing and energizing treat.
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
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