Line a 20cm square brownie tin with non-stick baking parchment. Melt the coconut oil in a small saucepan on a low heat, then remove from the heat and transfer to a large mixing bowl.
Put the apricots, stem ginger in sugar syrup and a splash of water in the small bowl of a food processor. Blitz until the apricots and stem ginger turn to a paste and start to clump together.
Transfer the apricot ginger mix to the mixing bowl with the porridge oats, pistachios, almonds, seeds and sea salt. Mix well with a wooden spoon until fully combined, then transfer the mix to your lined tin.
Firmly press the mix down with the back of a spoon, then push the 9 reserved whole apricots into the top of mix, in three lines of three, to sit in what will be the centre of each square.
Break up the dark chocolate into a heatproof small bowl and melt in a microwave, stirring well every 30 seconds. Drizzle over the tin with a metal spoon from a height to get lots of thin streaks of chocolate over the bar. Transfer to the fridge to set for 1 hour.
Cut into nine squares with a sharp knife, then cut each square into two triangles. Serve immediately or store in an airtight container for up to a week.