First, blend the pitteddates until you have a smooth date paste. If your dates are dry, soak them in hot, almost boiling water for 10 minutes, then blend them with 1 or 2 tablespoons of the soaking water.Tip: I like to make a jar of date paste ahead of time and keep it on hand. It will keep for up to 3 months in the refrigerator.
In a large bowl, add the datepaste, nutbutter, gratedorangezest and salt.Mix with a spatula until all ingredients are well incorporated.
Add the rolledoats, puffedrice, chocolatechips and mixedseeds.Mix with a spatula, gently, rubbing the dry ingredients into the nut butter paste. Do this until the ingredients come together.
Transfer the mixture to the baking sheet and press firmly with a spatula. Place a second sheet of parchment paper on top of the dough and press down firmly with your hands. The dough should be pressed firmly into the baking dish.
Cool for at least 1hour in the refrigerator or at least 30minutes in the freezer. Then take out, cut into bars and store in the freezer or refrigerator.