Prepare the Dates:

• Pit the Medjool dates if they aren’t already pitted.
• Use a food processor to grind the dates into a thick, sticky paste. If your dates are dry, soak them in warm water for 10 minutes before grinding.

Chop and Toast the Nuts:

• Roughly chop your mixed nuts into small pieces for even distribution.
• Toast the nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to enhance their flavor. Be careful not to burn them.

Mix the Ingredients:

• In a medium bowl, combine the date paste with the toasted nuts.
• Melt the butter or ghee (or coconut oil) in a small saucepan over low heat, then pour it over the mixture.
• Add a pinch of salt, if desired, and mix everything thoroughly with a spatula or your hands until it forms a sticky, cohesive mixture.

Shape the Bars:

• Line a small baking dish or tray with parchment paper.
• Transfer the date and nut mixture to the dish and press it firmly into an even layer using your hands or the back of a spoon.

Chill and Set:

• Place the dish in the refrigerator for at least 1 hour to allow the mixture to firm up.

Cut and Serve:

• Once set, remove the mixture from the refrigerator and lift the parchment paper out of the dish.
• Cut into bars or squares of your preferred size.
• Serve immediately or store in an airtight container in the refrigerator for up to two weeks.