1 1/2 cups medjool dates, chopped
1 tbsp. pure vanilla extract
1 lemon, juice and zest
1 1/4 cups dried coconut
3/4 tsp salt
Process cashews, dates, vanilla, lemon juice and lemon zest. Add coconut and salt in bowl, add cashew mixture, and stir well. Press into an 8 X 8 glass pan. Refrigerate for one hour before serving.