Melt enough coconut butter in the microwave or over the stove until it fills a 1/2 cup scoop.

Add cashews to food processor or high powered blender and pulse until you get a somewhat fine consistency.

Pour melted coconut butter and cashew flour into large mixing bowl with remaining ingredients and stir thoroughly.

Cover an 11in x 5in loaf tin with parchment paper, pour mixture over the top and spread out evenly using a silicone spatula. Leave 3 inches of extra space on one side of the tin to prevent the bars from being too thin.

Place in the refrigerator for an hour and a half to harden. Remove the block of bars by lifting on either side of the parchment paper and place on a cutting board. Using a knife, cut into 7 bars. Eat immediately or store in refrigerator in glass tupperware or Stasher bag for up to 5 days.

**For sugar-free version, use Eating Evolved's unsweetened roasted coconut butter