Raw Chocolate Coconut Cashew Bars

Add cashews to food processor and blend for 2–3 minutes, stopping to scrape down the sides every 30 seconds or so. You want to process the nuts until they form somewhat of a paste.

Add oats, 1/4 cup coconut oil, 1/4 cup plus 2 teaspoons honey, and sea salt and blend for another 2–3 minutes, scraping down the sides as needed, until ingredients form a dough.

Line a loaf pan or 8×8 inch baking pan with parchment paper and lightly coat with nonstick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It’s helpful to use the bottom of a measuring cup to really compact dough.

In a large glass measuring cup or bowl, whisk together remaining 1/4 cup honey, 1/4 cup coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.

Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.