Combine roasted peanuts, walnuts, almonds, red dates, goji berries, and black sesame seeds in a bowl. Mix well, then place in an 80°C (175°F) oven to keep warm.

Line a baking tray with dried rose petals.

Soften malt syrup in warm water beforehand.

In a pot, add brown sugar, softened malt syrup, and water. Bring to a boil over high heat, stirring constantly to dissolve the sugar.

Add butter, reduce to low heat, and keep stirring. Simmer until the syrup thickens, turns darker, and forms small bubbles—aim for 115-120°C (239-248°F). Test with cold water: drop a small amount of syrup into cool water; it should harden immediately and break crisply when squeezed. Once ready, turn off the heat right away.

Quickly remove the warm nut-seed mixture from the oven and pour the hot syrup over it. Stir vigorously with a spatula to coat every ingredient evenly.

Transfer the coated mixture to the rose petal-lined tray. Press firmly and evenly with a spatula or presser to eliminate gaps.

Let the bars cool slightly until warm (not hot). Use a sharp knife to cut into uniform pieces. Cutting when fully cool will make them brittle and crumbly—timing is crucial!

Store the cut energy bars in an airtight container to keep them crispy. They’ll last 1 week at room temperature or 2 weeks in the fridge.