Puree mixed fruits and dates in food processor until gooey but still a little chunky. Add a couple tablespoons of water if necessary.
Pour fruit into a big bowl. Add next 4 ingredients. Add seeds, almonds, and agave nectar to taste. Mix.
Mix in flax goo. Add flour any soy milk a little at a time until you have a very thick, chunky batter that will stick together.
Scoop batter into an oiled cookie sheet and spread it around so it is about 1/2 inch thick all over. Drizzle with more agave nectar.
Bake at 350 degrees (F) for about 30 min or until lightly browned on top. Cool and slice into bars.
For a variation, try substituting dried cherries for the other fruits and adding vegan chocolate chips.