Line an 8-by-8-inch pan with parchment paperSpritz the baking pan with water to help hold the paper in place. and set aside.
Combine the dates, apricots, ginger, orange zest, and salt in the bowl of a food processor and blend until the mixture forms a thick paste, about 1 minute. Stop to scrape down the sides of the bowl one time.
Set a 12-inch skillet over medium-low heat. Add the pepitas to the pan and cook, tossing occasionally for 1 1/2 minutes, then add the sunflower seeds and continue toasting for another 5 minutes. Finally, add the coconut, chia seed, flaxseed, and sesame seeds, and toast for 3 minutes. The mixture should be fragrant and the sunflower seeds and coconut flakes lightly browned.
Add the toasted seeds to the date mixture in the food processor and pulse 5 to 10 times or to desired consistency.
Scrape the mixture into the prepared pan and press into an even layer. Refrigerate for 2 hours, then cut into 12 bars with a pizza cutter. Store in an airtight container separated with parchment for up to 1 week.