Place the apricots and figs in a food processor and blend into a thick paste. It will take 1 to 2 minutes, and you may need to scrape the sides down.
20 apricots, 13 dried figs
Place the pistachios, walnuts, and mixed seeds in a frying pan over medium heat. Toast for 2 to 3 minutes, stirring regularly to prevent burning. You can skip toasting any seeds or nuts that are already roasted.
1/3 cup pistachios, ¼ cup walnuts, 2 tablespoons mixed seeds
Transfer the fruit paste to a large bowl with the almond meal, coconut flakes, cranberries, and once cooled, the pistachios, walnuts, and seeds. Mix with your hands, pressing and turning the mixture repeatedly to help coax it together.
¼ cup almond meal, ¼ cup coconut flakes, 1 tablespoon dried cranberries
On a clean work surface, lay out a long piece of plastic wrap. Shape the mixture into a log about 2 inches in diameter and 9 inches long. Sprinkle the shredded coconut onto the plastic wrap and roll the log until coated, pressing the coconut into the sides.
2 tablespoons unsweetened shredded coconut
Wrap the log tightly in the plastic wrap, twisting the ends to make it airtight. Tuck the ends under the log, and place the log in the freezer to harden for at least 4 hours.
To serve, unwrap it while still frozen, and use a sharp knife to cut it into 18 wheels, about ½-inch thick.
Store it in the fridge in an airtight container for up to 2 weeks. Or store it in the freezer for up to 2 months.