Line an 8×8 or 9×9-inch baking pan with wax or parchment paper, allowing overhang for easy removal.

In a food processor, combine Medjool dates, dried apricots, chia seeds, and cinnamon. Pulse until a cohesive mass forms (about 30 seconds).

Add raw pumpkin seeds and pulse for an additional 15-20 seconds, keeping some chunks intact.

Blend in the white chocolate chips by pulsing for 5-10 seconds without over-processing.

Transfer the mixture into the prepared pan and press it down firmly using a spatula.

Chill in the refrigerator for 30-45 minutes until firm.

Once firm, lift the bars from the pan using the overhang and cut into desired shapes.