Mix the dry ingredients. Combine the oats, nuts, hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, coconut, and pumpkin pie spice. Reserve the dates and raisins until after baking to keep them chewy.

Mix the wet ingredients. Whisk the almond butter, maple syrup, date syrup, olive oil, and vanilla until smooth. Warm gently if needed.

Combine. Pour the wet mixture over the dry ingredients and stir until thoroughly coated.

Press firmly. Divide between the baking sheets and press into compact, even layers about ¼–½ inch thick. Sprinkle with Maldon flakes.

Bake for 30–40 minutes. Rotate the pans and switch racks halfway through. Begin checking at 25 minutes; remove when golden and fragrant. Avoid stirring to preserve large clusters.

Cool completely. Leave undisturbed for 45–60 minutes, or until completely cool. Break into chunks, then gently mix in the chopped dates and raisins.

Store. Transfer to an airtight container. Keep at room temperature for up to 2 weeks or freeze for up to 3 months.

Add the rolled oats, ground flaxseed, chia seeds and shredded coconut to a large mixing bowl. Stir to combine.

Add the nut butter, honey and vanilla. Mix thoroughly until all of the dry ingredients are evenly coated.

Fold in the dark chocolate chips.

Refrigerate the mixture for about 30–60 minutes. Chilling makes it easier to roll.

Using a small cookie scoop or your hands, portion the mixture and roll into approximately 1-inch balls.

Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.