Line an 8x8 or 9x9-inch pan with wax or parchment paper, allowing some overhang.

In a food processor, combine the Medjool dates, dried apricots, chia seeds, and cinnamon. Blend for 30 seconds until a sticky mass forms.

Add raw pumpkin seeds and pulse for an additional 15-20 seconds to maintain some chunkiness.

Incorporate white chocolate chips and pulse briefly for 5-10 seconds until evenly distributed.

Transfer mixture into the prepared pan and press down evenly. Chill in the refrigerator for 30-45 minutes.

Remove from pan and slice into bars or squares as preferred. Store in an airtight container in the fridge or freeze for longer storage.