If your dates are on the dry side, soak them in hot water for 30 minutes before starting this recipe, then drain.
Line a 20 x 30cm baking tin with greaseproof paper and set aside.
Place the dates in a food processor or high speed blender and process until broken down.
Transfer to a mixing bowl and add the oats, dates and seeds. Mix well.
Place the maple syrup and sunflower butter in a small saucepan and gently heat until combined. Add to the mixing bowl with the goji berries and mix well, using your hands if necessary to ensure that everything is well combined.
Transfer everything to your prepared tin and smooth the top. I find the best way to do this is to place a sheet of greaseproof paper over the top and use a mug or glass to roll over the top.
Place in the fridge for at least an hour until firm.
Cut into bars and store in the fridge.