Roast buckwheat, almonds, and pumpkin seeds on a large tray at 160°C/350°F for 10-16 minutes until just golden
Let the roasted mixture cool and pulse in a blender, then pour into a bowl
If dates aren't super soft, soak in hot water for 10 minutes and drain
Pulse dates and apricots with almond butter and lemon zest until you have a paste
Blend everything together in a food processor or mix in a bowl
Press the mixture into a lined dish and refrigerate
Cut into 12 bars and serve
