Pulse soaked nuts in food processor until chopped.
Place nuts in a large mixing bowl.
Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins).
Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon and salt and process until smooth.
Pour mixture into the bowl and stir into the nut mixture until thoroughly combined.
Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.