Instructions

1. Process dates in a food processor until only small pieces remain.
2. Warm cashew butter, honey and vanilla extract in a small sauce pan over low heat; Add mixture to the dates and process until a dough like consistency is formed.
3. Add the oats, pecans and almonds and pulse until well combined and nuts are slightly broken up and you have a consistent mixture.
4. Once thoroughly mixed, transfer to an 8×8-inch baking dish lined with plastic wrap- this will help for easy removal! Press the bars into the pan using either your hands or the back of a glass to really compress the bars.
5. Melt the chocolate chips and coconut oil in the microwave in 20 second increments until melted. Drizzle the chocolate over the bars and sprinkle with a pinch of sea salt if desired.
6. Place bars in the freezer for 30 or so minutes.
7. Remove bars from pan and chop into 12 even bars. Store in an airtight container for up to a few days or wrap individually in plastic wrap and freeze until ready to eat.