Seedy Date Bars

1. Prepare Pan and Date Paste

Line an 8 × 8-inch pan with parchment paper. In a food processor, combine the dates, dried apricots, crystallized ginger, orange zest, and a pinch of salt. Process until a thick paste forms, scraping down the sides as needed.

2. Toast Seeds

In a skillet over medium heat, toast the pepitas until fragrant. Transfer to a plate. Toast the sunflower seeds until golden. Set aside. Toast the coconut flakes, chia seeds, flaxseeds, and sesame seeds together until they are golden and aromatic.

3. Combine Paste and Seeds

Combine the toasted seeds with the date paste in the food processor. Pulse the mixture several times to incorporate the seeds while maintaining texture.

4. Chill the Mixture

Transfer the mixture to the prepared pan, pressing down evenly with a spatula. Refrigerate for at least 2 hours to firm up.

5. Cut and Store Bars

After chilling, use a pizza cutter to slice the mixture into 12 bars. Store in an airtight container with parchment paper between layers to prevent sticking. The bars will keep fresh for up to a week.