Preheat oven to 180°C.
Line a square 20 cm tray with baking paper, overhanging the sides for easy removal.
Place dates, tahini, syrup and vanilla into a food processor and form a paste. It doesn't need to be totally smooth.
Then combine the coconut, pumpkin and sunflower seeds in food processor and process until broken into pieces and sticking together.
Transfer to a mixing bowl and mix through the apricots and chocolate chips.
Press mixture firmly into prepared tray and bake for 15-18 minutes, until lighthly golden brown on top.
Remove slice from the oven and leave to cool in the tray.
Place the slice, tray and all, in the fridge for one hour (or overnight) before slicing with a sharp knife. It is much easier to slice when cold!