• Line an 8-inch x 8-inch square baking pan with parchment paper. Slightly oil with oil spray. Set aside.
• In a bowl, add the pitted dates, and cover with warm water. Set aside a few minutes until the dates are soft.
• Drain the soaked dates, discard the water, and squeeze them gently to remove any water trapped in their flesh.
• Place the soaked dates in a food processor bowl along with oats, cashews, vanilla extract, almond butter, maple syrup, cinnamon, and salt.
• Blend on high speed until it turns into a sticky paste with some bits and pieces of nuts.
• Press the date mixture in a single layer onto the prepared pan using a silicone spatula.
• Place the pan in the fridge while melting the chocolate.

Chocolate Layer

• In a microwave-safe bowl, place the chocolate and coconut oil and microwave by 30 seconds burst, stirring between, until the chocolate is fully melted and shiny.
• Pour on top of the date bar mixture and spread with a spatula to cover the bar.
• Refrigerate for 3 hours, or pop 20 minutes in the freezer to quickly harden the chocolate layer.
• Slice with a long sharp knife into 16 date squares.

Storage

• Store in the fridge, in an airtight container for up to 2 weeks or up to one month in the freezer in zip-lock bags.