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Make the Base
In a food processor, pulse oats into coarse flour. Add coconut, dates, and salt. Process until the mixture sticks when pressed. Press into a parchment-lined 8x8 inch pan. Freeze while making topping.
Make the Topping
Rinse soaked/boiled cashews. Blend with coconut cream, maple syrup/agave, lime juice, and zest until smooth and creamy.
Assemble Bars
Pour topping over chilled base and smooth the surface.
Freeze to Set
Freeze for 2–3 hours or until firm.
Slice and Store
Remove using parchment, let sit 5–10 mins, slice into bars. Store in freezer or fridge.
Serving and Storage Tips
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