In dry, heavy cast iron pan or similar over medium heat, toast walnuts, stirring often, just until golden. Transfer to shallow bowl to cool. Coarsely chop. Add pumpkin seeds to hot pan and dry roast until they begin to pop and snap, stirring often. Spray with a bit of olive oil if you wish to encourage a quick pop. Remove from heat and transfer to separate small bowl to cool. Finely chop.
Roughly chop pitted dates and place in hot frying pan. Over medium heat, stir to soften dates. Add a generous splash of water if needed (it will evaporate as dates soften). Stir in tahini or nut butter, to blend. Remove from heat and keep stirring until quite stiff. Add chopped walnuts and stir in along with cocoa, cinnamon, sea salt, and cayenne (if using), until blended. It will be sticky but somewhat firm. Set aside to slightly cool.
Place cooled date mixture onto center of large sheet of parchment paper. Take bottom half of paper and tuck over dough and, with your hands, begin to shape into a log. Smooth out paper over log to remove air as you shape it. When log is 12 inches long x 1 1/2 inches in diameter set aside.
Open parchment paper and scatter chopped pumpkin seeds over log and all around parchment. Shape and roll log in chopped seeds to coat. When evenly coated, tightly wrap log in parchment paper and tightly seal. Refrigerate or freeze until firm. The log can be stored in refrigerator for up to 10 days or frozen for up to a month.
To serve, slice into 1/3 in thick rounds. Sprinkle with a pinch of flaked salt, if you wish, and enjoy with a cup of chamomile tea.
Recipe Notes
Per round: 62 calories; 1.5 g protein; 3 g total fat (0 g sat. fat); 8 g total carbohydrates (6 g sugars, 1 g fiber); 17 mg sodium