Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
Pour the cashews and pistachios onto the prepared baking sheet and roast for about 10 minutes, watching closely so they don't burn.
In a small bowl whisk together the coconut oil and vanilla extract.
In another small size bowl mix the coffee grounds, cocoa powder and salt together and set aside.
Transfer the nuts to a medium size bowl and toss with the coconut oil and vanilla mixture then mix with the coffee mixture.
Return the coated nuts to the baking sheet and roast a second time for another 5 to 7 minutes until the coffee is fragrant. Remove from the oven and let cool.
Line a separate baking sheet with parchment paper.
Melt the dark chocolate in the microwave and pour onto the baking sheet, spreading out with a spatula to form a rectangular shape.
Sprinkle on the coffee nut mixture and the coconut and dates.
Melt the white chocolate chips and drizzle over the assembled bark and sprinkle with the large flaked seat salt.
Top with the sprinkles to add a bit of color.
Refrigerate until firm, about 1/2 hour to an hour. Break it into pieces and serve.