1 1/2 cups pitted Medjool dates, roughly chopped
1/2 cup date syrup
1/2 cup almond, brazil nut and cashew butter
1 1/2 Tbsp psyllium husk
2 cups rolled oats, toasted
1 1/4 cups dry-roasted mixed nuts, chopped
Combine dates and syrup in the bowl of a food processor and puree until smooth. Add butter and psyllium and pulse to combine, then add half of the oats and pulse 3 times, until mixed.
Transfer to a bowl with chopped nuts and remaining oats, then mix well with a wooden spoon. Press into a lined 17 x 27cm slice pan and refrigerate until firm. Cut into bars and store in fridge for up to 3 days.