Coarsely chop almonds and pecans in a food processor or with a manual chopper (it's ideal to have an uneven texture with a few larger chunks). In a large mixing bowl, toss the nuts with the dried fruit, seeds, ginger and coconut flakes (reserve 2 tablespoons of sesame seeds) until well mixed.
Melt the coconut oil in a small sauce pan. Remove from heat and stir in the almond butter, honey, pumpkin spice, and vanilla until combined. Pour almond butter mixture over nut & fruit mixture and mix well to coat.
Spread evenly in a parchment-lined 9x13 pan. Sprinkle with remaining sesame seeds and sea salt. Place in the freezer for 2 hours to chill and set.
Remove from the freezer and allow to sit at room temperature long enough to be able to cut with a sharp knife. Cut into cubes and store in a sealed container below 70 degrees or in the refrigerator -- this will keep the coconut oil from melting which helps hold them together.
Prep Time includes chilling in refrigerator or freezer.It is ideal to use raw food items for this recipe to optimize the nutritional value. 3 to 4 1-inch squares is the ideal serving size for a mid-morning or afternoon snack.