Add dates (remove pits) and coconut oil into a food processor. Process for 40-50 seconds, until it is coarsely ground.
Scrape sides and lid, add almonds, cashews and shredded coconut. Process for 25 to 30 seconds, until it is coarsely ground. (Test - take a small portion and press with hands - it should hold firmly without falling apart). If it does not hold well, then run the food processor for additional 5 to 10 seconds.
Line a 9 x 5 inch loaf pan with parchment paper (making sure that the parchment comes up the sides for easy lifting later). Transfer the ground mixture into the pan, spread evenly and pack very well (use your hands or the bottom of a measuring cup).
Place pan in the refrigerator for at least 3 hours to firm up.
To cut bars - Holding both ends of parchment, lift bars onto a cutting board and cut into 6 bars or 12 squares. Transfer bars into a container and store in the refrigerator for several days.
The texture does not hold well at room temperature. So, store in the refrigerator and EAT THEM COLD.
DATES – I used 6 large, plump medjool dates for this recipe ( 3.8 ounces by weight without pits). But, if you have smaller noor variety, then use 18 dates or 3.78 ounces by weight.
SWEETENED SHREDDED COCONUT adds additional sweetness which makes these more delicious <--- highly suggested