Line an 8-inch square pan with parchment paper so it hangs out over 2 opposing sides. You can also use a smaller pan if you want a thicker bar.
Place the cashews in the food processor and pulse until roughly chopped and crumbly.
Next add the remaining ingredients in the order listed. Pulse a couple of times to incorporate the cocoa powder then process continuously until the mixture starts clumping together or at least easily sticks together when you squeeze it between your fingers.
Transfer the mixture to the baking pan and press it very firmly and evenly into the dish being sure to work it into the corners.
Next place the pan in the fridge and let it sit, uncovered, for anywhere from 2 and even up to 12 hours. Letting it sit uncovered allows the bars to firm up. The longer they sit, the firmer they'll be.
Remove them from the fridge and cut them into squares or bars. Keep them in a covered container in the fridge for up to 5 days or keep them in the freezer for up to 3 months.