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In a food processor, pulse the rolled oats and cashews until finely ground but still slightly textured.
Add the pitted dates and process until the mixture starts to stick together.
Melt the dark chocolate gently using a double boiler or microwave in short bursts.
Pour the melted chocolate into the food processor and blend until all ingredients are combined into a sticky dough.
Transfer the mixture into a lined baking dish and press firmly into an even layer.
Sprinkle chopped cashews on top for added texture and press lightly to adhere.
Refrigerate for 30 minutes or until firm.
Cut into small squares or bars before serving.
Serving and storage tips:
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