Preheat your oven to 350 degrees F
When selecting your dates, make sure they are medjool dates that are fresh and soft, this is very important for this recipe. Soak dates in a bowl of water for these next few steps to help them soften even more.
Spread your hazelnuts, walnuts and pecans on a lipped baking sheet. Toast nuts in the oven for 10 minutes. Remove nuts from the oven and let cool. Rub the toasted walnuts and hazelnuts with a kitchen towel to remove their skins. This does not need to be perfect.
Pulse rolled oats in your food processor to partially grind them and then transfer them to a large bowl. Add the hazelnuts, walnuts, pecans, sunflower seeds and salt to the food processor and grind into the consistency of flour or breadcrumbs, just before it turns to smooth butter. Drain your dates, remove the pits and add to your nut mixture and blend. Add maca powder, coconut butter and tahini and blend until a smooth buttery paste.
To your large bowl, add pumpkin seeds, sesame seeds, hemp seeds, chia seeds, goji berries, cacao nibs, bee pollen and honey or maple syrup. Mix ingredients together in your large bowl and then add your buttery paste from your food processor to your bowl. Using your hands, combine everything well and distribute ingredients into the paste. This will be sticky.
Line a baking pan with parchment paper and pour out your sticky mixture onto the parchment paper. Using another piece of parchment paper, press mixture down to an even rectangle that fits your baking pan, about 1/2 inch thick. Place baking pan in the freezer for about 1 hour, your rectangle will not completely freeze, just harden.
Remove from freezer and cut your bars. I wrap mine in beeswax paper or parchment paper and store them in the freezer. They are edible right out of the freezer and are delicious!