Servings: 8 Servings

1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both) 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
2 teaspoons olive oil 2 teaspoons olive oil
Two big pinches salt Two big pinches salt
1 cup Medjool dates, pitted 1 cup Medjool dates, pitted
1 ½ tablespoons water 1 ½ tablespoons water

Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together.
Remove date mixture and squeeze together into one big clump with your hands. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.