Step 1
Start by lining a 9x13-inch baking dish with waxed paper, leaving some extra hanging over the sides to help lift the bars out later. In a food processor or blender, combine the dates and water, blending until it turns into a smooth paste; add a little more water if it feels too thick. In a big bowl, mix together the oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon. Then add the date paste, almond butter, applesauce, and vanilla extract. Use your hands to mix everything really well until all the wet ingredients are evenly blended in. Press the mixture firmly into the lined dish, then cover it with another piece of waxed paper. Use a can or a small rolling pin to press it down evenly. Pop it in the freezer for about an hour to set. Once it’s firm, lift the whole block out using the edges of the paper and cut it into 25 squares.
