Line a square baking pan with parchment paper.
In a small bowl add the pitted dates and warm water and let sit for 5 minutes.
Drain the dates and place them in a food processor.
Add the almonds, peanuts and walnuts to food processor and pulse 4-5 times.
In a saucepan add the hazelnut butter and maple syrup and heat on low/medium.
Stir and cook mixture until it is melted and slightly bubbly. Remove from heat.
In a medium bowl add the date mixture, oats, flax and pumpkin seeds and melted hazelnut butter.
Stir well until combined.
Add the chocolate chips and mix again.
Spread mixture into the lined pan. Press firmly down and place in freezer for an hour.
Once set remove pan and cut them into bars. I like to wrap each bar with a piece of parchment paper and then place all bars in a bag and back into the freezer.