Prepare the Nuts and Seeds: Start by toasting the almonds, walnuts, and pumpkin seeds in a dry skillet over medium heat. Stir occasionally and toast for 4-5 minutes, or until fragrant and slightly golden. Be careful not to burn them.

Once toasted, transfer the nuts and seeds to a plate to cool for a few minutes.

Blend the Dates: In a food processor, add the pitted dates. Process for about 1-2 minutes until the dates break down and form a sticky paste. If your dates are a bit dry, you can soak them in warm water for 10 minutes and drain before blending.

Combine the Ingredients: Add the toasted almonds, walnuts, and pumpkin seeds to the food processor with the date paste. Pulse a few times to break up the nuts, but leave some texture for a nice crunch.

Next, add the peanut butter, dried cranberries, and a pinch of salt to the mixture. Process everything together until the mixture is well combined and sticky enough to hold together when pressed.

Form the Bars: Line an 8x8-inch baking pan or a similar-sized container with parchment paper.

Transfer the nut and date mixture into the pan, pressing it down firmly into an even layer. You can use the back of a spoon or your hands to ensure it's packed tightly.

Chill the Mixture: Place the pan in the refrigerator for about 1 hour to allow the bars to set. This will help them hold their shape when cut.

Cut and Serve: Once chilled and firm, remove the block of nutty goodness from the pan by lifting the parchment paper.

Use a sharp knife to cut it into bars or squares, depending on your preferred size.

Store: Store the bars in an airtight container in the fridge for up to two weeks. They can also be frozen for longer storage, up to 3 months.