Prepare the pan by lining an 8x8 or 9x9-inch pan with wax or parchment paper.

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

Add raw pumpkin seeds and pulse for an additional 15-20 seconds until small chunks remain.

Mix in white chocolate chips and pulse for another 5-10 seconds until evenly distributed.

Transfer the mixture to the prepared pan and press it down firmly with a spatula.

Refrigerate for 30-45 minutes until firm to the touch.

Slice the chilled mixture into bars or squares, and store in an airtight container.