Line a 8 x 4 x 2 1/2 in loaf pan with plastic wrap.
In a food processor fitted with the blade attachment, pulse hazelnuts until finely chopped.Add the dates and prunes and purée until a paste forms.
Add the raisins, dried apple, coconut and pumpkin spice blend. Purée until well combined and everything is in small bits.
Remove blade and scrape everything into the prepared loaf pan. Spread evenly in the bottom of the pan and then press firmly in place. Use the bottom of a water glass or a cocktail muddler to evenly press the purée into the bottom of the pan. Cover with plastic wrap and refrigerate (or freeze) for about 4 hours.
Turn the slab of hazelnut-apple power bars onto a cutting board. Use a sharp knife to cut it into 6 even bars. Enjoy right away or wrap each bar individually in plastic and store in the refrigerator for up to two weeks. Alternately, freeze for up to 6 months.