Preheat your oven to 375 degrees (190 degrees celsius).
Add the chopped dates to the water and pour it into a sauce pan or cooking pot. Bring to a boil on medium heat. Let it simmer for another 5 minutes, stirring occassionaly, until it starts to form a thick paste.
Add the raspberries and blueberries to the date mixture. I used frozen ones. Lower the heat and let all the ingredients form a thick coulis. Stir occassionaly. Take off the heat after 10 to 15 minutes.
For the bottom and crust ground the oats in a food processor until you have a fine flour. Next, pulse the seeds in the food processor to chop them into smaller pieces.
In a bowl combine the oats, seeds, vanilla extract, baking powder, maple syrup and melted coconut oil. Stir well until it forms a sticky mixture.
Line a baking tray with about half of the crust mixture. Press it down firmly. Next, pour the berry and date layer on top. Sprinkle the rest of the oats and seeds mixture on top for a crumble effect. Press it down for bars.
Bake in the preheated oven for about 30 minutes.