Firstly line your baking pan with parchment paper if using and set aside. Pit dates, set aside.
In food processor, blender grind the cashews to a coarse meal, add dates and pulse until combined. Add the sugars and flour, mix well.
In your mixing bowl add the almond butter, coconut oil, vanilla, shredded coconut, cardamom, cinnamon and salt together. Add to the above mixture and combine well.
You may want to pulse or blend a few times to fully combine the ingredients fully. then press the mixture into your lined baking pan. if sticky use wet fingers (cold water) or spatula to spread evenly. Refrigerate for an hour or so.
Now to boil water half full in your saucepan, gently set the glass bowl or jug down in the water. Add the chocolate to melt, stir in cacao. Turn off burner and set aside.
If your mixture has fully set, hard to touch pour the chocolate all over and spread evenly to cover the top. Refrigerate again until hard.
Cut into bite size pieces or bar size, store in an airtight container or glass dish in the fridge. Be warned! They won't last long : )