Place cashews in a large bowl, then add 3 cups boiling water and let the cashews soak in the hot water for approximately 1 hour. Alternatively you can soak your cashews overnight in room temperature water so they are already ready to go. Once you are ready to use your cashews, be sure to drain them.

Line an 8x4 or 9x5 inch loaf pan with parchment paper.

Make the crust by adding the dates and almonds to the bowl of a food processor and process until chunky, then add in cocoa powder, coconut oil and sea salt. 

Process again until mixture is slightly clumps together into a ball. Add the mixture to the prepared pan pressing evenly towards the sides.

Next make the filling: add (drained) cashews, maple syrup, vanilla, coconut milk, lemon juice and 1 cup frozen cherries to a high powered blender (such as a Vitamix); blend until smooth and creamy. If it is way too thick you can add another few tablespoons of coconut milk to help process.

Pour ½ of the filling mixture over the crust. Add ½ cup frozen cherries over the filling layer. Top with remaining filling and smooth the top.

Make the chocolate filling by adding chocolate chips to a small saucepan and placing over low heat; stir frequently until chocolate chips are completely melted. Alternatively you can microwave the chocolate chips in 30 second increments until smooth. Drizzle melted chocolate over filling.

Place in freezer for 4-6 hours to harden. Once ready to serve cut into 10 bars. Enjoy! Bars will keep in freezer for up to a month if covered correctly.