Whisk 2 tablespoons tahini paste, coconut oil, 2 tablespoons date syrup, maple syrup, and vanilla. If coconut oil is solidified, microwave the entire mixture of liquids for 30 seconds before whisking together.
Pour the liquids over the dry ingredients. Stir with a spatula to combine.
Add the granola mixture over a parchment-covered cookie sheet. Spread out into a flat layer. Bake for 20 minutes, stirring halfway through.
While the granola is baking, chop dates, and figs. Mix in with cranberries, then set aside.
Remove the tray from the oven and drizzle with 1 tablespoon tahini and 1 tablespoon date syrup. Add dried fruit, and stir to combine.
Reduce the oven temperature to 325-degrees F, and bake for five additional minutes.
Cool completely before storing in a large jar, or divide into smaller jars and give out as gifts.
Enjoy over yogurt, in milk, or straight out of the jar! The mix will keep for two weeks. But, it doesn't last that long around here.