Line a loaf pan with parchment paper. Covering just the two longer sides is fine. You mainly want to make sure it hangs over enough to later pull the bars out.
Soak pitted dates in warm water for 5-10 min to soften. Drain.
While they're soaking, pulse cashews, coconut flakes and salt in a food processor until broken down.
Add in dates, lemon zest, lemon juice, vanilla, and coconut oil. Process until fully combined and sticking together a bit. If too dry, add water 1 tsp at at time. It should look like a sticky crumb and hold together when pressed between fingers.
Pour mix into your parchment-lined pan and use a mini spatula and/or your hands to press into a flat, even layer.
Finish with lemon zest and/or coconut flakes on top (both optional). Let harden in the fridge for at least 20 minutes, up to overnight.
Remove the bars and cut into desired sizes. Store in an air-tight container in the fridge for up to 10 days or freeze for up to one month.
