Soak the dates in a cup of water

Roast the rolled oats in a heavy-bottomed pan on a low flame until it turns aromatic. Transfer to a bowl and set aside

Roast the almonds, pumpkin seeds and sunflower seeds together in a pan on a low flame until they turn crunchy. Transfer to the bowl with the roasted rolled oats

Add in the cranberries and apricots, and mix well

Using a blender, blend the soaked dates into a  smooth paste

Heat the heavy-bottomed pan, add ghee and transfer the date paste and peanut butter into the pan

Cook on a low to medium flame until these ingredients combine well. Then mash and cook until the mixture turns glossy, but making sure it does not stick to the pan

Transfer the date-peanut butter mixture into the pan of roasted nuts and add in the honey, vanilla extract and pinch of salt

Once cool enough, mix well using your hands until all the ingredients bind well together

Transfer the mixture to a tray lined with baking paper. Press down on the mixture and level it out, forming a smooth layer

Cover and refrigerate for 4 hours or until it sets completely.

Finally, cut evenly into 1” x 4” bars and enjoy!