Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread oats evenly. Toast in the oven for 15 minutes.
Add apricots to a food processor and blend until apricots are crumbly and uniform in size. Put apricots in a large bowl and add toasted oats, coconut, chopped cashews, pumpkin seeds, and chia seeds. Set aside.
Mix together PB2 cashew butter powder and water and stir. Add honey or maple syrup. Warm in a small saucepan, constantly whisking until mixed together and syrupy. Pour over apricot/oat mixture and mix together until everything becomes sticky.
Line a 8x8 square pan with parchment paper or plastic wrap. (I found that plastic wrap is best) Add Apricot mix to the pan and press firmly against the bottom of the pan so that mixture is spread evenly. Freeze for 1 hour.
Remove from pan and cut into 8 bars.