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 some extra pumpkin seeds and chopped pistachios. Refrigerate again until the chocolate has set.
