INGREDIENTS
1 cup Medjool dates, pitted
1 cup B & R Farms dried apricots, diced
2 Tablespoons chia seeds
1/4 teaspoon cinnamon
1 cup raw pumpkin seeds
2 Tablespoons white chocolate chips
DIRECTIONS
Line a 8x8 or 9x9 square pan with wax or paper.
Place dates, apricots, chia seeds and cinnamon in a food processor, and process until the mixture forms a large mass.
Break up slightly with a spatula, add pumpkin seeds to the mixture in the food processor, and pulse until there are small chunks of seeds.
Break up the mixture one more time, add white chocolate chips and pulse a few times to slightly break and distribute the chips.
Press the mixture into the prepared pan. You can cover the top with more paper and press an equal sized pan to roll the top with a glass to flatten completely.
Refrigerate for 30-45 minutes, then slice into bars or squares.