Preheat your oven to 325°F (160°C). Line a 9x13-inch baking sheet with parchment paper, leaving an overhang for easy removal.

In a large mixing bowl, combine chopped almonds, chopped pecans, sunflower seeds, shredded coconut, dried cranberries, and raisins. Mix well and set aside.

In a medium saucepan over low heat, melt coconut oil and mix in honey (and brown sugar if using). Stir frequently until fully melted and combined, about 3 minutes. Remove from heat and stir in vanilla extract and sea salt.

Pour the warm syrup mixture over the nut and fruit mixture. Stir thoroughly with a rubber spatula until everything is evenly coated.

Transfer the mixture to the prepared baking sheet. Using the spatula or damp hands, press the mixture down very firmly into an even, compact layer.

Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown.

Remove from the oven and let cool completely in the pan—this is important for clean slicing.

Once cooled, use the parchment to lift the bars, then cut into 12 even bars.