Line an 8x8 baking dish with parchment paper. Allow the parchment paper to hang over the sides so that it will be easier to remove the granola bars. In a blender or food processor, puree the dates with a few tablespoons of water. The dates should become a thick paste. In a small saucepan combine the cashew butter, honey, date mixture and the vanilla extract. Heat on medium low heat for 3-5 minutes, stirring occasionally. In a large bowl combine the oats, apricots, cashews, chia seeds, and flaxseed. Pour the cashew butter mixture over the oat mixture and mix well with a wooden spoon. If the mixture is too dry add a little bit of honey. Transfer the oats to the prepared baking dish, pressing the mixture down well with your hand or the bottom of a glass. Place the dish in the refrigerator for 1-2 hours to allow the bars to set up. Remove from the fridge and cut into 12 bars. Store in a cool dry place for up to 5 days.