Makes 16 small bars

12 large Medjool dates, pitted
1 cup dried unsweetened cherries
1 cup raw chopped walnuts
1/2 cup finely shredded unsweetened dried coconut
1/4 cup unsalted almond butter
1 Tbsp. unsweetened cocoa powder
2 Tbsp. finely ground coffee beans
1/4 tsp. fine sea salt

Combine all ingredients in a food processor. Pulse a few times to chop, and then process on high speed for 1 minute, stopping once or twice to scrape down the sides of the bowl and beneath the blade with a spatula. Process until ingredients are finely chopped and blended together. Empty the contents of the food processor onto a 12-inch sheet of parchment paper on your work counter, and use your hands to form into a ball of dough. Use a rolling pin and your hands to shape the ball into an 8-inch square about 1/2 inch thick. Using a sharp knife, cut the square in half, and then cut crosswise to form 16 bars, each about 4 inches long and 1 inch wide. Arrange the bars between sheets of parchment paper in an airtight container or wrap individually in plastic wrap. These bars will stay fresh in the fridge for up to 3 weeks or in the freezer for up to 3 months.