Grind the cashews to a very find meal in a food processor.
Add the dates, almond butter, maple syrup, coconut flour, shredded coconut and almond extract and pulse until its a sticky ball of dough.
Line a small tin with parchment paper and press the mixture into it using your hands (add a drop of oil or water to your hands to stop it sticking).
Refrigerate for 6-8 hours until its firm.
Meanwhile, combine the chocolate chips and coconut oil in a steel or glass bowl and set it over a pot of simmering water (making a baine marie) and stir until it’s melted.
Pour the chocolate mixture over the cold cashew mixture and return to the fridge for about another hour.
Lift the bar out of the tine using the parchment paper and cut into rectangles or small squares