• Soak raw cashews and/or walnuts overnight with a pinch of salt (or hot water for 2 - 3 hours). Drain and rinse.
  

Graham Cracker Crust

• In a food processor, pulse together almonds and pitted Medjool dates. If needed, add nut milk 1 tablespoon at a time until a pliable dough forms.
• Add chocolate chips and pulse once or twice until evenly spread but not completely crushed.
• Press the dough into an 8x8 pan. Chill in the fridge freezer while making the next layers.

Cheesecake Filling

• In a food processor, pulse together pitted dates, nut butter, salt, soaked cashews and/or walnuts into a fudgy paste. (If needed, add a couple of tablespoons of nut milk to make it easier to combine. I didn't need any)
• Fold in chocolate chips.
• Spread the chocolate chip cheesecake layer on top of the crust. Chill in the freezer while making the ganache.
  

Chocolate Ganache

• In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter. Stir until smooth.
• Pour chocolate ganache over the cheesecake and place it in the freezer for at least half an hour to allow the frosting to set before cutting into bars.
• Optional - Sprinkle some sea salt and/or chocolate chips on top before freezing.