in a food processor or blender pulse the cashews and sunflower seeds until roughly chopped
in a large bowl, combine the chopped cashews and sunflower seeds along with a ¼ cup of almonds (reserve remaining ¼ cup), cacao nibs and cacao powder
in a food processor or blender, pulse the dates and apricots until a creamy paste forms
add the dates/apricot paste to the bowl containing the nuts in step 2 above
using your hands, mix all ingredients together until combined. Your mixture should be crumbly, but not too much to where the ingredients won't hold together. If that happens, pulse a few more dates in your food processor until creamy and add to the mixture to achieve the right consistency.
line a 4x8-inch loaf pan with parchment paper and press the mixture onto the bottom of the pan. Depending how thick you want your bars, you may only spread the mixture across one half (½) of the pan like I did here.
press the remaining ¼ cup of almonds firmly onto the top of the mixture
chill in freezer for about 30 minutes
cut into 1-inch squares and drizzle top with melted chocolate
*If needed, you can soften your dates and apricots by soaking them in water for an hour before processing them in your blender or food processor. Discard the water before processing.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/paleo-dark-chocolate-crunch-bars-4202/