Line an 8x8-inch baking pan (or similar square pan) with parchment paper, letting it hang slightly over two opposite sides. This creates handles that make removal effortless. Tap the paper down gently so it stays put. Have your food processor cleaned and ready—you'll use it immediately. If you're making the keto version, measure out your monk fruit sweetener now so it's ready to blend with the cashews.

Pour 1 cup of raw cashews into your food processor and pulse on high speed for 1 to 2 minutes. You're looking for a coarse crumb texture—think wet sand, not flour. For the keto version, add ½ teaspoon monk fruit sweetener here to help break down the cashews faster. Stop and scrape down the sides with a silicone spatula once or twice. Don't over-process; you want some texture remaining, not a smooth butter.

Add all 30 pitted dates to the crumbled cashews (or your keto-adjusted amount) and blend on high speed for 3 to 4 minutes. You'll see the dates start to break down around the 90-second mark. Keep going. The natural moisture from the dates will eventually hydrate everything into a cohesive dough. Stop and scrape the sides 2 to 3 times during this process. For the keto version, add your remaining monk fruit sweetener now if you didn't add it earlier. The dough will smell incredible—warm, caramelly, with cashew depth.

Add the remaining ½ cup of raw cashews plus your coarse sea salt to the processor. Pulse on high speed for just 30 to 45 seconds—you're not blending these in completely. You want distinct cashew pieces throughout the final bar. This creates textural contrast with the soft, date-based interior. Stop immediately when you see small, recognizable cashew chunks. For the keto version with MCT oil, add 1 tablespoon now and pulse 2 to 3 times. The mixture should feel like cookie dough and smell like a high-end bakery.

Scrape all the dough out of the food processor using a sturdy silicone spatula. Form it into a large ball (it's fun, I promise) and place it in the center of your prepared pan. Using your hands or the back of a spatula, press the ball down firmly and evenly across the entire bottom of the pan. Work from the center outward. You want even pressure so the bars have consistent texture throughout—about ¾ inch thick. Smooth out any cracks or gaps.

Place the entire pan in the freezer (not the refrigerator) for 20 to 30 minutes. The cold solidifies the natural oils in the cashews and firms the date structure. You're not freezing it solid—you're setting the shape. For the keto version, this step becomes even more critical because MCT oil sets faster in cold temperatures. You'll know it's ready when the top feels firm to a gentle finger press.

Remove the pan from the freezer and let it sit at room temperature for 2 minutes—this prevents the bars from cracking when you cut them. Grab both ends of the parchment paper and lift the entire cashew block out onto a clean cutting board. Using a sharp knife (a 10-inch chef's knife is ideal), cut straight down with firm, deliberate strokes. Wipe the blade between each cut for clean edges. Aim for 10 bars, which gives you a perfect serving size of roughly 1.5 ounces each.

Transfer all bars into an airtight container and return to the freezer immediately. All versions store identically. Label the container with the date so you know when you made them. They'll keep for 4 to 6 weeks frozen. If you prefer to eat them at room temperature, remove one bar 5 minutes before eating—the texture becomes chewy and softer, which is personal preference.