In a food processor, first process the oats with the pumpkin seeds, hemp seeds, and salt and spices. Puree until crumbly and fine. Then, add the apricots, dates, and vanilla and process until the mixture becomes uniform and sticky. Depending on how moist your dates (and especially apricots) are, this may take a few minutes. Just as it is getting very sticky, add the brown rice crisp cereal process through. The mixture should still be sticky, and forming some balls or clumps in the processor bowl. Transfer mixture to an 8” x 8” pan lined with parchment paper (not much larger, but could use a smaller, deeper dish). Press mixture into pan evenly. In a small saucepan over very low heat, combine the ingredients for the drizzle, whisking through through until it melts down and becomes a liquid enough to pour. Avoid heating the mixture over too high a heat as it can scorch. Once thinned out, pour over the bars in a drizzle pattern. Refrigerate until completely cool, then cut into squares. Makes about 16-20 bars.