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Add all the base ingredients to a food processor and blend until thoroughly combined. Add a tbsp or 2 of water, if needed, if it won't come together (if your dates are harder you'll definitely need this).
Separate into 12 pieces and press down into a mini brownie tin or cupcake cases. Refrigerate whilst you melt the chocolate.
Melt the chocolate in a bowl over a pan of hot water. Pour a spoonful on top of each base and sprinkle over the some extra pumpkin seeds and chopped pistachios. Refrigerate again.
Once the chocolate has set, keep in a sealed tub in the fridge. They'll last for about a week.
Tip - these are officially no bake but if you prefer your oats a little toasted then just put in the oven for 10 minutes before making.