Combine all dry ingredients in a medium-size bowl. Set aside.
Place dates in blender or food processor; purée until thick paste forms.
Now melt the cacao butter by placing it in a cookware made from stainless steel and set it over a pot of boiling water. Turn the heat to low and melt gently. Once the butter starts melting, take off the heat and wipe the water from the bottom of the bowl.
Pour the melted cacao butter into the date paste in the blender/food processor and add lime juice.
Blend for 1 minute on medium speed.
Pour the wet ingredients over the seeds and maca.
Press into a lined pan of your choice and set in the fridge for an hour or more. Cut into bite-size squares and store in the fridge or freezer in an airtight container for up to 2 weeks.