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Preheat the oven to 160°C fan / 350°F. Line a 20 x 20cm / 8 x 8" baking tray with baking parchment.
Spread out the buckwheat, almonds and pumpkin seeds on a shallow baking tray. Bake for 15 minutes until golden. Set aside briefly to cool.
Add the dates, dried apricots, almond butter, lemon zest and a pinch of salt (if using) to a food processor. Blitz until you have a coarse paste.
Add the roasted almonds, buckwheat and pumpkin seeds, and blitz briefly until combined. To check if it's ready, take out a small spoonful of mixture and pinch it, it should hold together.
Tip the mixture onto the baking tray and press down firmly into an even layer, using a spatula or the back of a spoon. Transfer to the fridge and chill for 1 hour, then slice into bite-sized pieces.