Line a loaf pan with parchment paper with enough extra that the paper comes up the sides of the pan. Set aside.
In the bowl of a food processor, process the almonds and cashews until finely chopped, leaving a few bigger chunks.
Add the coconut, coconut oil, and dates.
Process until well blended and holding together.
Press the mixture into the prepared loaf pan and use some of the extra parchment paper on the sides to press down on the top of the date bars until smooth.
Refrigerate 30 minutes before cutting.
Store in the refrigerator for up to several weeks.