Preheat the oven to 175°C, fan. Spread the almonds and hazelnuts on a shallow baking tray. Bake for 12-15 minutes. When cooled slightly, peel the hazelnuts (as much as possible). Chop almonds and hazelnuts coarsely.

Lower the oven temperature to 160°C fan.

Remove the pits from the dates and place them in a bowl. Cover with hot water and set aside for 5 minutes.

Place the soaked dates, 40 g of their water, brown sugar, maple syrup, olive oil, water, and salt in a small blender. Blend well until the ingredients resemble thick jam.

In a large bowl, combine the oats, almonds, hazelnuts, coconut, vanilla or cinnamon, chocolate chips, pumpkin seeds, and flaxseed. Add the date “jam” and mix well until all ingredients are moistened.

Transfer the mixture to a square baking pan (22 x 22 cm) lined with parchment paper. Press the mixture down firmly so that it sticks together and spreads evenly.

Bake at 160°C for 25-35 minutes, until golden brown. Leave the mixture to cool completely in the baking pan. To make it easier to cut, transfer it to the refrigerator to chill thoroughly.

Using a sharp knife, cut into rectangular or square bars.

Store the bars in the refrigerator in a container with a lid.