1) In a small bowl, add 1 cup of dates and cover with 1 cup hot/boiling water.
2) Let dates soak for at least 2 hours. While dates are soaking, prepare the remaining ingredients.
3) In a large pan on low heat, start by toasting 1/4 cup melon seeds for about 2 mins. Remove seeds from the pan and set aside in a bowl.
4) Next, add 1/2 cup shredded coconut and to the same pan and toast about 1-2 mins. Remove from heat and set aside in the same bowl.
5) Next, add 1 cup cashews, 1 cup almonds, 1/2 cup walnuts, and 1/2 cup pistachios to the pan and toast 7-10 mins on low.
PRO TIP: Be sure to move the nut mixture around frequently so they don't burn!
6) Remove from heat and set aside in the bowl.
7) To the same pan on medium heat, add 2 Tbsp. of ghee. Once warmed, add 1/4 cup edible gum crystals. They will start to puff up, similar to popcorn. Once puffed, remove from pan and set aside in a new bowl.
8) Next, add 1/2 cup sooji to the pan on med/low heat and toast for 1 min. Next add 2 Tbsp. of ghee and toast the sooji with the ghee for about 5-7 min until it turns a light brown color. Once browned, remove from heat and set aside in the bowl.
9) Next add 1 cup puffed lotus seed to the pan and toast 3-5 mins. Remove from heat and set aside in the bowl.
10) In a food processor, start by grinding sooji, puffed lotus seed, and edible gum. Grind until it has the consistency of a course powder. Set aside.
11) Next grind all the toasted nuts, shredded coconut, and melon seeds until coarsely chopped. Set aside.
PRO TIP: But sure not to over grind, you want the nuts to still remain in pieces and not become a powder.
12) Lastly in the food processor, add the soaked dates with half of the water and blend until it forms a smooth paste.
1) In a large pan or cast iron skillet on med/low heat, add the date paste and cook for 5-10 mins until the paste thickens.
2) Next, add in the chopped nuts and ground up sooji, edible gum and puffed lotus seed mixture. Also add in cardamom powder, salt and honey.
3) Mix everything until well combined and cook for another 3-5 mins.
4) In a parchment lined and greased 9x13 pan add in the mixture and spread it out evenly. Top with some extra shredded coconut.
5) Let cool 15-20 mins and cut into desired size and shape.
6) Refrigerate overnight so that the mixture can harden up and form bars. Remove bars from tray and store in a container in the refrigerator up to 7 days.
Enjoy!