Start by pitting, then soaking the dates in hot water for at least 1 hour, but preferably overnight. Once they've softened, drain the water and blend them in a high-speed blender or food processor until smooth. You may have to stop and scrape down the sides a few times.
Once you have your date paste ready, add the rolled oats, crispy rice cereal, dried cranberries, mini chocolate chips, pumpkin seeds, sesame seeds, and salt into a large mixing bowl. Stir thoroughly with a wooden spoon or your hands.
Once the dry ingredients are mixed, combine the date paste, runny (or slightly melted) tahini and peanut butter, and the coconut nectar in a separate bowl. Pour all of this into the bowl of dry ingredients, and mix well.
Then, line 2 loaf pans with parchment paper. Divide the granola evenly between both pans, pressing the mixture down firmly with your hands or a spatula.
Lastly, set the loaf pans in the freezer for about an hour or overnight. Once they've had time to set, cut your bars into snack-size portions to store in an airtight container in the fridge or freezer.