8x8 or 11x7” dish

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1. Date paste: Soak dates in hot water for 15 minutes. Drain the water and transfer dates to a blender along with 6 tbsp of hot water. Blend until smooth and paste-like. Don’t remove the date paste from the blender.
2. To the same blender, add oats, pumpkin seeds, sunflower seeds, peanut butter, maple syrup, vanilla extract and salt. Blend until sticky and coarsely ground. You may need to pause blending and scrape down the side of the blender a few times. 
3. Test the mixture by pressing it between your fingers: It should come together and not stick to your fingers. If the mixture is too sticky, add some more oats and blend again. If the mixture is too dry, add some water 1 tbsp at a time.
4. Line a dish with wax paper. Firmly and evenly press down the mixture into the dish.
5. Temper white chocolate, and mix in color powders if using, and pour over the date mixture. Sprinkle toppings over white chocolate before the chocolate solidifies. Refrigerate for minimum 2 hours up to overnight or until the base is firmly set.
6. When ready, cut into bars or squares. Keep refrigerated.