Toast oats and almonds in a pre-heated oven at 180 ยฐC (350 ยฐF) for 13 โ 15 minutes, or until slightly golden brown. Process the dates in a food processor, until small bits remain (about 1 minute). It should be of a โdoughโ-like consistency.
Place oats, almonds and dates in a large mixing bowl. Add seeds and keep aside.
Warm the date paste, coconut butter and peanut or almond butter in a small saucepan, over low heat. Stir and pour over the oats mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix. Transfer to an 8โณ x 8โณ dish, or any other small pan lined with parchment paper, so that they can be easily taken out.
Cover with parchment paper and press down firmly with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the refrigerator or freezer, for 15 โ 20 minutes to harden.
Remove the slab from the dish and cut neatly into 10 even bars. Store in an airtight container in the refrigerator for up to a few days.
