Cook the wheat berries (if you haven’t yet). Rinse 1 cup dry wheat berries. Add to a pot with 3 cups water and a pinch of salt. Simmer, covered, for 50–60 minutes until chewy but tender. Drain any excess water and cool completely.

Prep the pan. Line an 8x8-inch baking pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment to prevent sticking.

Make the date paste. In a food processor, blend the dates with honey (or maple), vanilla, and 1–2 tablespoons of water until thick and spreadable. If it’s too stiff, add another tablespoon of water.

Warm the nut butter. Gently heat the nut butter in a small saucepan or microwave until slightly runny. This helps it mix evenly.

Combine dry ingredients. In a large bowl, add cooked wheat berries, oats, chopped nuts, seeds, dried fruit, cinnamon, and salt. Stir to distribute everything evenly.

Bring it all together. Add the date paste and warm nut butter to the bowl. Mix with a sturdy spatula or clean hands until the mixture is cohesive. If using chocolate chips, fold them in now. If the mixture seems dry, add 1–2 teaspoons of water; if too wet, sprinkle in a bit more oats.

Press into the pan. Transfer the mixture to the lined pan. Press firmly and evenly, really packing it down to help the bars hold their shape. A flat-bottomed measuring cup works well for this.

Chill to set. Refrigerate for at least 2 hours, or freeze for 30–40 minutes, until firm. This step is key for clean cuts.

Slice and serve. Lift the slab out with the parchment and place it on a cutting board. Use a sharp knife to cut into 10–12 bars or 16 squares.

Optional finishing touch. For extra indulgence, drizzle melted dark chocolate over the sliced bars and chill again for 10 minutes.