Begin by pitting the Medjool dates, then chop them into small pieces.

Chop the dried apricots finely and set them aside.

In a large mixing bowl, combine the chopped Medjool dates, dried apricots, chia seeds, ground cinnamon, and raw pumpkin seeds.

Stir thoroughly until everything is evenly distributed, and fold in white chocolate chips last if using.

Line a square baking dish with parchment paper and pour the mixture into the dish.

Press down firmly and evenly using a spatula or your hands for a compact surface.

Cover the dish and chill in the refrigerator for at least 30 minutes.

Once chilled, remove from the refrigerator and lift the mixture out using the parchment paper.

Transfer to a cutting board and cut into 16 equal bars.

Store in an airtight container and enjoy throughout the week.