pitted and roughly chopped
coconut, shredded (desiccated)
In a processor, grind cashews to a fine meal.
Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms.
Line a baking sheet with parchment paper.
With a drop of water on hands, press cashews mixture onto parchment, forming a 1 inch thick rectangle.
Refrigerate until firm, 6 to 8 hours.
Set a stainless steel or glass bowl over a pot of simmering water ( water not touching bowl ).
In bowl combine chocolate chips and oil.
Stir until just melted, 3 to 5 minutes; remove from heat.
Pour chocolate mixture over cold cashew mixture; smooth with spatula.
Refrigerate until chocolate coating sets, at least one hour.
Using parchment, lift bar out of baking sheet.
Cut into 18 rectangles.