Preheat the oven to 180°C/160°C/gas mark 4. Remove the stones from the dates and any hard ends. Roughly chop the pecans.
Mix the oats in a bowl with 90ml cold water until the water has been absorbed. Transfer into a small lined baking tray along with the pecans and pumpkin seeds and distribute evenly. Pop the baking tray in the oven for 10 minutes, mixing and breaking up the oats halfway through to ensure they dry out.
Add the dates and almond butter to a handheld blender and blend for 20 seconds until they form a dough. Transfer the dough, toasted pecans, pumpkin seeds, oats and raisins to a mixing bowl and lightly combine using clean hands. Transfer to the baking tray and push down firmly with the back of a spoon. Place in the freezer for 10 minutes, then cut into 10 pieces.