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Prep the TinLine an 8×8 inch baking tin with parchment paper for easy removal.
Blend the Base IngredientsIn a food processor, add medjool dates, cranberries, almonds, cashews, and coconut. Pulse until finely chopped and combined.
Add the Binding IngredientsAdd melted coconut oil and a pinch of sea salt. Pulse again until mixture is sticky and holds together when pressed.
Press into the TinTransfer to the lined tin and press down firmly using a spatula or back of a spoon to compact evenly.
Chill to SetRefrigerate for at least 2 hours until firm.
Cut and StoreSlice into 12 bars and store in an airtight container in the fridge or freezer