If making this mixture in a pan for cutting into squares or bars, prepare an 8” square pan by lining bottom and sides with two pieces of criss-crossing parchment paper, leaving enough paper overhang by which to grip and remove chilled bars from pan for cutting.

In bowl of medium-sized food processor fitted with blade, pulse the roasted cashews 6 – 8 times, or until cashews are broken into small pieces the size of coarse bread crumbs.

Add the coarsely cup-up dates, cashew butter, maple syrup or honey, and vanilla extract, pulsing 6 – 8 times or until mixture forms a thick, pliable, moist, paste-like consistency.

Add the cocoa, ground chia seeds, and espresso powder. Pulse, in quick short bursts, until mixture is combined and clings together.

Add the shredded coconut and Skor Toffee Bits and pulse 5 – 8 times or until mixture is just combined.

Mixture may be rolled into balls about 1 oz/28g size. Balls may be left plain or rolled in cocoa, coconut, finely chopped cashews, or hemp hearts. Alternatively, press mixture evenly and firmly into prepared pan, ensuring mixture is pressed into the square corners of the pan. Chill for at least 1 hour before cutting. Lift square from pan by the parchment paper overhang and transfer to cutting board. Using a sharp knife, cut into squares or bars of desired size.

Refrigerate or freeze the balls or bars/squares between layers of parchment paper in airtight container until use. Alternatively, for bars/squares, wrap each bar/square individually in parchment paper or plastic cling wrap for quick, ready-to-go snacks, and store in airtight container for 3-4 days in the refrigerator or in the freezer for longer storage.