A decadent dairy, egg, and gluten-free treat!
Line an 8x8 baking pan with parchment paper. In a high-speed blender or food processor, pulse the Bar Mix/oats with walnuts/pecans until a coarse, flour-like texture is achieved. Add the rest of the crust ingredients and blend until mixture is wet and dates are well-blended. Press down mixture into lined pan and place in refrigerator while you prepare the filling.
Rinse your blender/food processor. Drain the cashews and add to blender/food processor with remaining filling ingredients. Blend on high until you achieve a very creamy, smooth consistency (about 2 minutes). Spread the filling mixture evenly over the crust and let set in the freezer for minimum 3 hours or overnight. Later, cut in to bars (makes 9-12) and serve with coconut whip and a sprinkle of pumpkin pie spice.