Place all base ingredients into a food processor and blitz until it sticks between fingers when pressed. If it is not sticking together just add another date or two. I used a silicon slice mould (holds 6) but you could also either line a baking tray with baking paper or use a muffin tray.
Place mixture into your chosen mould
Press down with the back of a spoon or damp fingers. Place into fridge whilst you make the filling.
To make the filling, Rinse the cashews well under cold water and pat dry.
Place all filling ingredients into a highspeed blender and blend until smooth and creamy.
Pour mixture into the bases. Do not fill to the top of the mould as you need to leave enough space for the layer of chocolate.
Smooth over and place in freezer overnight.
Melt chocolate using a double boiler method. Once chocolate has melted add coconut oil and combine.
Allow to cool for 5-10 mins before pouring chocolate over slices.
Place back into the freezer for approx. 10 mins to solidify.