Crunchy Crust

1. In a food processor, combine almonds, rolled oats and salt, then pulse into a fine crumble.
2. Cut dates and prunes into small pieces, add to food processor and mix a few more seconds.
3. Melt coconut oil in a double boiler and add to food processor, mixing well. Reserve ¾ of this dough.
4. In a square 8 inch (20 cm) baking dish lined with parchment paper, press remaining dough.

Prune & Date Filling

1. In the food processor, combine dates, prunes, water and vanilla extract, mixing into a smooth uniform paste. Add water if necessary.
2. Using a spatula, spread mixture evenly on top of crust inside baking dish.
3. Top with reserved dough, spreading evenly with spatula. For raw bars, simply refrigerate 1 hour or overnight.
4. For baked bars, preheat oven to 350°F (180°C). Bake bars 20 minutes.
5. Whether serving raw or cooked, cut mixture into squares and transfer to an airtight container. Keep in the fridge or freezer.