Toast Nuts and Seeds:

• Heat a dry pan over medium heat.
• Toast the almonds for about 2 minutes.
• Add the walnuts and pumpkin seeds, cooking for another 2 minutes while stirring occasionally.
• Remove from heat and let the toasted nuts and seeds cool on a plate.

Prepare the Dates:

• Place the dates in a bowl and cover them with cold water.
• Let them soak for about 15 minutes to soften.
• Remove the pits from the dates and drain any excess water.

Blend Ingredients:

• In a food processor or high-speed blender, add the soaked dates and peanut butter.
• Blend until a smooth, thick paste forms.
• Add the toasted nuts and seeds, then pulse a few times to chop them lightly while keeping some texture.

Add Cranberries:

• Soak the dried cranberries in cold water for 15 minutes, then drain.
• Add the cranberries and a pinch of salt to the mixture in the blender.
• Pulse lightly to combine, making sure some chunks remain for texture.

Form the Bars:

• Transfer the mixture onto a piece of parchment paper.
• Use a spoon or spatula to press it down into an even, compact layer.
• Cover with another piece of parchment paper and freeze for 2-3 hours to set.

Cut and Store:

• Remove the mixture from the freezer and cut into bars of your desired size.
• Wrap each bar in cling film or store them in an airtight container.
• Keep them in the refrigerator for up to 4 weeks.