Put half of the pecans, the coconut oil, and dates in a food processor. Pulse until chopped and sticky.
Add the sunflower seeds, remaining pecans, vanilla, cinnamon, and salt. Pulse until chunky; this will only be a few pulses.
Spread on a baking sheet and bake for about 20 minutes. Remove and let cool, then stir in the blueberries and coconut.
Let cool completely; store in an airtight container.
Notes
Storing leftovers: Store leftovers in an airtight container.Variations: Swap walnuts for the pecans and use any dried fruit you’d like. Can also add maple extract instead of vanilla.