Add the pumpkin seeds, old fashioned oats, sliced almonds, hemp hearts and sunflower seeds in the blender, but reserve a tiny handful (about a tablespoon or less) of each into a small bowl. Add the goji berry powder, olive oil, vanilla extract, ground cinnamon, nutmeg, ground ginger, apricots and dates into the blender as well.

Blend on high speed until it becomes sticky. Meanwhile in the bowl with the reserved nuts and seeds, add the flaked coconut, vegan dark chocolate chips, chia seeds, flaxseeds and sesame seeds. Add the sticky mixture into the nuts and seeds, and mix it with your hands until everything is mixed evenly.

Align parchment paper on a bread pan/baking tray and spoon the mixture in there. Press it tightly into the pan and use a spoon to press the top until everything is even and flat.

Put it in the freezer for about 10-15 minutes, then take it out.

Drizzle half the coconut oil across the bars, then add the cacao powder in the remaining coconut oil, mix it and add it to the top. You should have both white and chocolate topping on the outside.

Put it back into the freezer for another 15 minutes until the topping hardens, then cut into bars.