1.Preheat the oven to 180 degrees. Line the base and sides of a square 7-inch baking tin with baking paper
2.Transfer the Medjool dates to a small bowl, cover with roughly 250ml of boiling hot water and soak it aside.
3.Place the sunflower seeds, pumpkin seeds, almonds, quinoa and oats to a large baking tray, and roast them for 10 minutes.
4.Drain the dates. Add the dates to a blender along with chia seeds, a dash of water and salt. Blend until smooth.
5.Transfer the blended dates to a large mixing bowl along with the toasted nuts and seeds, melted coconut oil and almond butter. Mix well.
6.Pour the mixture into the lined baking tin and even it out until the mixture is compact.
7.Chill in fridge. Slice into bars and enjoy!
