Preheat oven to 350℉. Mix all Base ingredients. Press into 8X8 pan lined with parchment. Bake 10 min. Remove from oven and let cool 10 min.
Place all ingredients for Chocolate Filling into microwave safe bowl and microwave for 45 sec; stir. Continue microwaving for 15 sec intervals until melted. Spread evenly over base. Place in freezer to set while making date caramel peanut butter topping.
Place all Date Caramel Peanut Butter Topping ingredients except vanilla into microwave safe bowl. Microwave 30 sec to 1 min to soften , add vanilla, and stir together. Spread onto set base with chocolate layer.
Sprinkle cashews evenly over top and lightly press them into topping, top with toasted coconut and lightly press again. Freeze 30 min before cutting into squares. Store in airtight container in fridge.
Notes
Make sure your peanut butter has peanuts as the only ingredient.
I will often cut each bar into 2 triangles for a smaller-sized portion.
For variety, you can vary the nut butter, leave off the chocolate layer, or add different nuts and seeds to crust and toppings.