Place the almonds and coconut oil in a food processor and pulse till smooth. Add the dates and pulse again till smooth.
Transfer the ingredients to a microwave-safe bowl and mix in the agave syrup. Microwave on high for 2 minutes then remove from the microwave and mix in the oats, salt and tahini. Transfer to a Swiss roll tin lined with baking parchment and press with the back of a spoon to compact.
Bake in the preheated oven for 10 minutes or until firm. Remove from the oven and allow to cool on a cooling rack before marking into bars and enjoying.
You could omit the dates and add apricots, figs or other dried fruits. My kids like to have no visible traces of dried fruit so you could just chop them up but the the blended dates help to keep the mixture together.