Preheat oven to 350 f

Spray 8×8 tart or bar pan with coconut oil spray – mine has a removable bottom, so they pop right out!

Combine very well

Press VERY firmly into the bottom of your pan, paying special care to press into the corners

Bake 14 minutes, or until edges are golden and middle is completely set.

Let cool.

Melt 1/2 cup dark chocolate/cacao, (I used Lily’s brand sweetened with stevia) with 1/2 Tbs coconut oil.

Then pour over cooked coconut, sprinkle with chopped cashews (you can toast your cashews first at 400 degrees f for about 10 minutes).

Set pan in freezer for about 15 minutes-to harden chocolate.

Slice into bars.