Preheat the oven to 350 F and line a 9x9" (if you want them thicker) or a 9x13" (if you want them slightly thinner) baking dish or pan with parchment paper (I grease the pan first to let the paper stick).

Place the dates and the water in a medium saucepan and simmer over medium-low heat until the dates are soft and break down, approximately 20 minutes.  Stir in the vanilla, orange zest and set aside. You can blend it with an immersion blender for a smoother filling if desired.

Add the almonds, oats, whole wheat flour, baking powder, sea salt, cinnamon, brown sugar and coconut to the your food processor or blender. Pulse until oats and almonds are finely processed. Transfer the mixture to a large bowl and add the agave syrup or honey, coconut oil and hemp hearts and mix together with a large spoon until the mixture sticks together.

Take 3/4 of the oat mixture and firmly press it evenly in the bottom of the prepared pan. I use a flat-bottomed cup for this part at the end to get it completely smooth.

Spread the date mixture evenly on top of the oat base with a rubber spatula, and sprinkle on the remaining oat mixture on top of the date layer.

Bake for 25-30 minutes, until the bars are golden brown.  Cool completely, remove from the pan (by lifting the edges of the parchment paper) and cut into 24 squares.