Line an 8x8 or 9x9-inch square pan with parchment paper.

In a food processor, combine soaked Medjool dates, dried apricots, chia seeds, and cinnamon. Pulse until a sticky mass forms.

Add raw pumpkin seeds and pulse for 15 to 20 seconds for a coarser texture.

Gently fold in white chocolate chips and pulse for another 5 to 10 seconds.

Transfer the mixture to the prepared pan and press down evenly.

Chill in the refrigerator for 30 to 45 minutes.

Lift the bars from the pan and cut into desired sizes. Store in an airtight container.