Before starting, soak the dates in hot water for about 10 minutes.

Add the dates to a food processor or high-powered blender (I used my Vitamix) and blend until they’re broken up. Add the cinnamon and collagen and blend to incorporate.

All the almonds and pecans and pulse until combined - there should be small bits of nuts remaining, but not too big. Be careful not to over-process so it doesn’t get too sticky or greasy.

Alternatively, if you don’t have a high powered blender or are scared of your motor burning out (it’s a super thick mixture), you can pulse the nuts into small bits first, pour them into a bowl, then blend the dates. Then add the date paste to the nuts and knead the nuts in with your hands.

Press the dough into a small pan lined with parchment paper, or just place the date dough on the parchment paper and press into a square/rectangular shape, then use a rolling pin or glass bottle to flatten the top. Cut into squares or bars - I made 8 bars.

Store in a sealed bag or small lidded container in the fridge for up to a month, or in the freezer for longer term storage.