prepare the base layer: -in a food processor, combine pitted medjool dates, sunflower seeds, pumpkin seeds, flax meal, vanilla protein powder, vanilla extract, dairy-free yogurt, and sunflower seed butter. -blend until the mixture forms a dough-like consistency. if the dough is too wet, you can add a little oat flour until desired consistency is reached. -press the mixture evenly into a parchment-lined small bread loaf pan or a small baking pan. ensure it forms a smooth and compact layer.

prepare the caramel layer: -in the same food processor (no need to clean it), combine the pitted medjool dates, vanilla extract, and dairy-free milk. -blend until the mixture becomes smooth and resembles a caramel-like consistency. -you may need to stop and scrape down the sides of the processor a few times to ensure all the caramel bits are evenly blended.

assembly: -pour the caramel mixture evenly over the prepared base layer in the pan. -use a spatula or the back of a spoon to spread it out evenly.

freezing: -place the pan in the freezer and let it freeze for at least 6 hours or until the caramel layer is completely hardened.

cut into small bars: -once fully set, remove the bars from the pan and cut them into desired sizes. -if desired, drizzle or coat the frozen bars with melted unsweetened chocolate. -return the pan to the freezer for a few minutes to let the chocolate set.

serving and storage: -store the bars in an airtight container in the freezer for longer shelf life. -to serve, thaw briefly at room temperature. -can store in the fridge for a couple of days.