160 g dried dates

60 g peanut or almond butter (I used almond butter, and next time, I might replace some of it with tahin

50 g honey

4 tblsp pumpkin seeds

4 tblsp chia seeds

100 g oats

50 g chopped almonds

Optional: for extra nutrition, add 1 tblsp baobab powder, and for extra flavour, 1 tblsp of the best and darkest cocoa powder you can find.

Coarsely chop the dates and purée them with hot water. Start with 1 tblsp water and gradually add just enough to make a thick, fairly smooth purée.

Slowly heat up and mix the nut butter and honey.

Mix all ingredients well – best done by hand.

Line a small, square plate, 15×15 cm or similar, with baking paper, and PRESS the mixture into it. You want to be able to cut it into compact bars once it has set.

Leave cold for at least an hour.