Preheat oven to 200°F. Line an 8- by 8-inch baking pan with a piece of parchment paper, leaving a ½-inch overhang on opposite sides so you can lift out the baked and cooled slab for cutting. Rub a bit of coconut oil on the two pan edges not covered with parchment. Set aside.

Toast the sesame, sunflower, and pumpkin seeds in a large frying pan over medium heat, then transfer to a large bowl. Sprinkle the ground flax over the dates on a cutting board, then chop the dates into raisin-sized pieces and add to the seeds. Add the dried fruit, honey, and sunflower or peanut butter; mix to combine. Press into prepared pan, smooth the top with a spatula, then sprinkle with the salt.

Bake for 45 minutes until lightly browned and dry to the touch—do not overbake.

Transfer pan to a cooling rack then place in refrigerator to chill before cutting into bars with a sharp knife. Wrap each individually in parchment or plastic wrap.