YIELD: 16 bars                TIME: 40 mins
I searched far and wide for a good no bake date seed bar recipe.  I found lots of granola recipes, which I found to be a bit crumbly, and several others that were much more involved. I happened to come across this recipe, adapted from this great recipe at Nourish the Roots. With coconut, dates, pumpkin, chia and sesame seeds, can't go wrong with this one.
Dry ingredients:
1 cup  pumpkin seeds
1 cup dried shredded coconut, unsweetened
1/2 cup  sesame seeds
1/2 cup raw sunflower seeds 
4 TBSP chia seeds


Wet ingredients:
20 fresh medjool dates, pitted
6 TBSP coconut oil, room temperature
4 TBSP raw CACAO powder (not the same as cocoa)
1 whole vanilla bean, cut into pieces (including the  
    pod) or 1 teaspoon vanilla extract


Add after blending:
6 TBSP rolled oats
2 TBSP poppy seeds


In a food processor, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. 
Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or by adding a dash of water.
Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined (I had to use my hands to really get the mixture well combined, with gloves of course!). 
Press the mixture evenly into a 11 x 7-inch  baking dish, making sure to press firmly so it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. 
I usually make half the recipe, which is more than enough for the family.
Will keep around a week in the fridge or about a month in the freezer. To defrost, take out of freezer and leave on counter for a couple of hours.

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