Sunflower Seed & Dried Apricot Snack

[Dee]

3 cups (about 1 pound) dried apricots, chopped
1 cup chopped dried pitted dates
1 cup sunflower seeds
2 tablespoons lemon juice
1 teaspoon freshly grated nutmeg
1 teaspoon gluten-free vanilla extract
Line an 8-by-8-inch baking dish with parchment paper.
In a food processor, combine all ingredients and process until mixture forms a chunky paste.
Transfer to baking dish and press with a spatula to create an even thickness.
Chill until firm, 1 to 2 hours.
Cut into squares.
Store in an airtight container.