Place all ingredients into the bowl of a food processor.

Process until mixture is crumbly yet still holds together well when pinched between your fingers.

If the mixture is too dry, add another date and process again, or add one teaspoon of water at a time until mixture holds together.

If the mixture is too wet, add 2 tablespoons of additional nuts at a time and process again until mixture is moist and holds together.

Press mixture onto a parchment paper-lined baking sheet forming a square about 9 x 9 inches (or roll them between your hands to form them into 16 balls). Chill in the fridge if sticky.

Cut into 12 bars. Wrap in parchment paper and store in a covered container in the fridge for up to 1 week or freeze for up to 2 months.