1.Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat.
2.
Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl.
3.
Put the dates in the food processor and blend until a sticky paste forms.
4.
Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest). Mix thoroughly until everything is evenly coated.
5.
Line a baking tray or large lunch box with baking parchment, spoon in the mixture and press it down evenly.
6.
Place in the fridge for about 2 hours to set. Cut into squares or slices before serving.