Preheat the oven to 180°C.
Place the oats and pecans on a baking tray and place in the hot oven for 10-15 minutes until golden.
Once cool, place in a bowl and set aside.
Attach the Knife Blade to the Food Processor.
Add the walnuts to the bowl of the Food Processor and pulse to crush them into small crumbs.
Place the dates in hot water for 10 minutes.
Add the drained dates and cocoa powder to the Food Processor bowl, then put everything back together using the pulse function to blend.
Transfer the contents to the bowl and mix with the toasted oats, pecans, chopped walnuts, almonds and apricots, stirring to combine.
Place the honey and almond butter in a small saucepan over a low heat for 2-3 minutes until runny.
Pour the honey-almond mixture into the bowl with the other ingredients, stirring to combine.
Line a 25 cm x 30 cm baking tray with baking parchment, spoon out the mixture.
Cover with another piece of greaseproof paper and press down evenly.
Place in the fridge to harden for one hour.
Once set, remove from the baking tray and cut into 12 bars.