Place cashews in food processor and process 5 to 7 seconds. Add dates, nut butter, vanilla, and salt to processor and process until the mix starts to come together.

Add coconut flakes and pulse to combine.(about 5 to 8 seconds more). Mixture should be moist and stick together. If it’s to dry add in more nut butter or water and pulse. If it’s too moist add in more coconut flakes. Cover mixture and set aside.

Bring a small pot of water to a simmering boil, place a metal or glass bowl over the top of a pot and place the chopped chocolate and coconut oil in the bowl, stir gently until completely melted and smooth, remove from heat and allow chocolate to cool slightly about 5 minutes.

Line a muffin pan or baking pan with mini cupcake liners. Add 1 tablespoon of chocolate to each liner, set in fridge or freezer to chill for 8 to 10 minutes.

Once the chocolate has firmed add slightly more than a heaping teaspoon of the date mixture on top of chocolate. Spoon another tablespoon of chocolate over the date mixture and sprinkle some flaked coconut on top. Place back in the fridge or freezer and allow to chill until firm.

If you prefer you can make bars instead. Line a 9x9 baking dish with parchment paper leaving a two inch overhang on opposite sides.

Pour half of the chocolate in the pan, spread to cover the bottom. Place in fridge or freezer to firm the chocolate. When firm place date mixture on top of chocolate, use the back of spoon or fingers to press date mixture evenly over the chocolate. Pour remaining chocolate over date mixture and spread evenly. Sprinkle with coconut and place in fridge or freezer to firm.

When ready, use parchment overhang to lift from pan. Slice into squares.

Store and enjoy straight from the fridge or room temperature.