Place all the ingredients in the food processor and blend until finely chopped and sticky.
Line an 8x8-inch baking dish with wax paper with extra hanging out to cover the mixture. Dump the mixture into the dish and cover with wax paper. Press or roll the mixture out until smooth.
Lift the wax paper and bars out of the pan and cut into 12 equal bars. Wrap individually in wax paper and store.
Use this formula to make any variety of fruit-and-nut Larabars: 1 1/2 cups raw nuts (use 2 cups of nuts when working with stickier dried fruits), 2 cups dried unsweetened fruit (always use at least 3/4 cup dates as the main binder), and 1/4 teaspoon sea salt