Start by pitting the dates, once done place them on a chopping board.
In a food processor, add the pitted dates, cashews, and raw cacao powder. Pulse for 30 seconds to 1 minute, until cashews are small chunks, and dates are practically goo, the cacao should be fully infused in the mix.
In a tray or even a food container, lay out some parchment paper. Transfer the date, cacao and cashew mixture onto the parchment paper using a baking spatula.
Flatten the mixture to be 4 inches deep, try to shape it into one big rectangular shape. Cover and place mixture into the freezer for 30 minutes to harden.
Once solid, score across the date cacao mix to form small bar-size shapes. Separate them to be at least 1cm apart.
Sprinkle half the coconut flakes on the bars, carefully rubbing on the top to let it stick.
Flip the bars and repeat for the other side, any blank spots cover up with any excess coconut flakes, typically on the sides of the bars (it’s a bit fiddly).
Once coated properly, the bars are ready to eat, I’d let ‘em return to room temperature as they may be quite cold already. Enjoy as a post-workout, quick breakfast or healthy, nutritious snack.