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 with a ¼ cup of almonds (reserve remaining ¼ cup), cacao nibs and cacao powder. Set aside.
In a food processor or blender, pulse the dates and apricots until a creamy paste forms. Add the dates/apricot paste to the bowl with the nuts.
Using your hands, mix all ingredients together until combined. Your mixture should be crumbly, yet hold together. If not holding together, 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 in the bottom of the pan. Depending how thick you want your bars, you may only spread the mixture across half (½) of the pan like I did here.
Press the remaining ¼ cup of almonds firmly on top and chill in freezer for about 30 minutes.
Cut into 1-inch squares and drizzle top with melted chocolate.
Notes
*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 yields approximately 20 1-inch squares.Store in an airtight container in your pantry or fridge.