1. Soak dried apricots in warm water for 30 minutes.
2. Roughly chop nuts.
3. Place nuts, sunflower seeds and pumpkin seeds into a frying pan and roast on medium heat for 3-4 minutes. Drain water from apricots and chop them roughly together with dates.
4. Place peanut butter, coconut oil and maple syrup into a saucepan and cook on medium heat, stirring, until smooth.
5. Place all dry ingredients into a large bowl, pour peanut butter mixture on top and combine. Place the mixture into granola bar moulds, pressing with your fingers.
6. Refrigerate the bars for at least 3 hours.
Alternatively, you can place the mixture into a 20x20 cake pan and bars after refrigerating. Remove the bars from the moulds and decorate with melted white chocolate.
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