Instructions

Preheat oven to 160/140C fan-forced. Lightly spray a 20cm x 30cm baking pan with oil and line the base and 2 long sides with baking paper.
Place the dates and 2 tablespoons of boiling water in a small bowl. Set aside for 3 minutes to soak. Use a fork to coarsely mash.
Meanwhile, process the peanuts, almonds and pepitas in a food processor until coarsely chopped. Transfer to a large bowl. Add the puffed rice and stir to combine.
Place the date mixture, honey, almond butter, oil and cinnamon in a small saucepan. Cook, stirring, for 2 minutes, or until well combined and warmed through. Add to the nut mixture and stir until well combined.
Press the mixture firmly into the prepared pan, smoothing the surface with the back of a spoon. Bake for 35-40 minutes, or until a deep golden brown. Set aside to cool completely in the pan.
Cut the slice into 20 pieces. Store in an airtight container for up to 5 days.