Start by lining an 8x8 inch baking tin with parchment paper, ensuring the paper hangs over the edges for easy removal later.

In a food processor, combine the medjool dates, dried cranberries, roasted almonds, roasted cashews, and desiccated coconut. Pulse the mixture for about 30 seconds or until finely chopped.

Pour in the melted coconut oil and a pinch of sea salt into the mixture in the food processor. Pulse again for another 20-30 seconds until sticky.

Transfer the sticky mixture into the prepared tin. Press it down firmly to compact the mixture evenly.

Place the tin in the refrigerator and allow it to chill for at least 2 hours.

Once set, remove the mixture from the tin using the overhanging parchment paper. Slice into 12 bars.