Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.

Spread the oats and nuts onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 2 to 3 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.

In the meantime, In a small saucepan, add honey and heat over medium heat for a minute.Whisk and bring to a rapid boil, then turn off the heat and set aside.
Add vanilla and salt to the honey, then pour over the oats and nuts.

Gently stir in the dates puree, dried fruits and be careful not to overmix anything.

Transfer the mixture to a square pan lined with parchment paper and press the mixture firmly into the pan using a piece of parchment paper on top and pressing with your hands all the way to the edges to get it nice and tightly packed.

Chill in fridge for 1 hour to set up the bars so that they are easier to cut and hold together better.

Transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.