Makes 16 bars
adjust servings:

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  1. Add the pitted dates and almond butter to a food processor and blend until a sticky dough forms and no whole pieces remain.
  2. In a small saucepan over low heat, add date paste, maple syrup, cinnamon, and salt.
  3. Add the oats, Linwoods Flaxseed, Pumpkin and Sunflower Seeds, Almonds and Pistachios. Mix thoroughly until evenly coated. (It helps to use your hands — wear gloves if preferred.)
  4. Line a loaf tin with parchment paper. Transfer the mixture and press it down very firmly using a second sheet of parchment and a flat object like a cup or spatula to compact it.
  5. Place in the freezer for 1 hour to firm up.
  6. Remove from the freezer, slice into 8-16 bars, and store in an airtight container or bag in the freezer for up to 6 weeks. Use parchment paper between bars to prevent sticking.
  7. Let sit at room temperature for 1–2 minutes before enjoying.
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