Line an 8”x8” pan with parchment paper to cover the bottom and all 4 sides.
Combine the dates, apricots, ginger, orange zest and salt in the food processor fitted with the metal blade and process until a thick paste forms, scraping down the sides as necessary.
Add the pepitas to a large skillet and toast over medium heat for 1 ½ minutes, tossing occasionally with a wooden spoon.
Add the sunflower seeds to the pan and toast together with the pepitas for another 5 minutes, stirring with the wooden spoon.
Add coconut flake, chia seeds, flaxseed, and sesame seeds to the pan and toast for another 3 minutes, continue stirring the mixture with a wooden spoon. The mixture should be fragrant and lightly browned.
Add the toasted seed mixture to the date mixture in the food processor and pulse until desired consistency is achieved.
Scrape the mixture into the prepared lined pan, press into an even layer. Refrigerate for at least 2 hour or overnight.
Lift the parchment paper from the pan to remove the date bar, cut into 12 bars. Wrap each bar in plastic and store in an airtight container in the fridge.