In a food processor, process the cashews for a couple of minutes. Scrape down the sides if you need to. They will start to clump together a little, and that’s good.

Add the oats, almond butter, and sweetener and blend for another couple of minutes, scraping the sides down if necessary. This should form a sort of dough.

Line an 8×8 pan with parchment paper and lightly coat it with some non-stick cooking spray. Make sure the edges of the parchment come out over the edge so you can lift out the bars later.

Spread out the dough and press it evenly to the edges.

Make the chocolate topping by whisking together the liquid sweetener, coconut oil, and cocoa powder until smooth. Pour this over the top of the bars.

Sprinkle with coconut and sea salt.

Freeze for an hour or refrigerate for several. Then lift out the bars and cut them carefully into squares. I did 5 slices in each direction which gave me 25 bars.

Store the bars in an airtight container in the fridge.