Toast walnuts for 10 minutes by placing into cold oven and setting temperature to fan forced 200°C. Cool. (May I just mention, do not skip this step as the difference between toasted and untoasted walnuts is a revelation in flavour!)
Place coconut, almonds, raw sugar and orange oil and zest into TM bowl and mill 10 sec/speed 9. Set aside.
Place dates, pistachios, vanilla and toasted walnuts into TM bowl and chop 10 sec/speed 6. Set aside.
Place butter, honey, flour and ground spices into TM bowl and chop 3 sec/speed 5.
Cook 20 min/100°C/speed 2. Ensure that mixture does not stick to centre of blade by pressing Reverse button a couple of times and also by stopping timer to scrape down sides of bowl during cooking time.
Add 220g of coconut almond mix and salt and blend 20 sec/speed 5. Press half that mixture into large square spring form pan lined with baking paper. (Or use square pan of choice but for easy removal bring baking paper up on two sides, above the top of the pan.)
Push date mixture on top of base, press remaining cooked mix on top of that and then press (using a piece of baking paper) the remaining coconut almond mix on top of that again! Allow to cool completely before placing in fridge for at least 4 hours before cutting into bars.
Wrap separately, freeze and on a busy day (who has those??) you have a fantastic breakfast on the go, a mid morning snack for the energised or dare I say it, an extremely high calorie tidbit to have any time of the day or night!