If your dates feel dry or firm, soak them in warm water for 10 minutes, then drain well.

Line a 20 cm / 8-inch square baking pan with parchment paper, leaving an overhang on two sides.

Add the cashews to a food processor and pulse about 10 times until coarsely chopped.

Add the dates, shredded coconut, chia seeds, and salt. Process for 1 to 2 minutes, scraping the bowl once, until the mixture looks like sticky crumbs.

Add the melted coconut oil, honey, and vanilla. Pulse again for 30 to 45 seconds until the mixture clumps together when pressed between two fingers. If it still looks dry and crumbly, add 1 tsp water and pulse once more. If it looks too wet or oily, add another tablespoon of shredded coconut.

Transfer the mixture to the prepared pan. Press it down firmly and evenly with the back of a spoon or your hands, pushing it into the corners.

Sprinkle a little extra shredded coconut on top and press gently so it sticks to the surface.

Chill in the fridge, about 4 C / 39 F, for at least 2 hours, until the block is firm enough to slice cleanly.

Lift the block out using the parchment overhang, set it on a cutting board, and slice into 12 bars with a sharp knife.