Line an 8x8 inch baking tin with parchment paper, allowing overhang for easy removal.

In a food processor, combine Medjool dates, dried cranberries, roasted almonds, and roasted cashews. Pulse until finely chopped and sticky.

Add melted coconut oil and sea salt, and pulse again until fully combined with a sticky texture.

Transfer the mixture into the lined tin and press down evenly to create a compact layer.

Chill in the refrigerator for at least 2 hours to set.

Remove from tin, slice into 12 bars, and store in an airtight container.