Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Lightly coat an 8x8” square baking pan with extra fat. Measure out parchment paper to the width of the longest side of the pan (in this case, it’s even). Make sure it’s long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side.

Add dates, hot water, and cashew butter to a food processor or high-powered blender and blend until smooth. This should only take 1-2 minutes. Allow date mixture to cool slightly as you make the oat base.

In a large bowl, combine oat flour, oats, baking soda, coconut sugar, cinnamon, cardamom, salt, and vanilla. Stir in melted coconut oil until the mixture turns into large crumbs. Transfer 1 cup of the mixture into another small bowl. Transfer the remaining oat mixture into the baking pan. Be sure to pack it in tightly, as you will not want it to crumble.

Pour the date mixture on top of the oat crust. Use an offset spatula to spread it across and throughout evenly. Scatter the dark chocolate chips evenly across the date layer. Add the last of the oat crumble on top and be sure it is covering everything well.

Bake at 350 degrees Fahrenheit for 30-35 minutes or until the top layer looks golden brown around the edges. As soon as they come out of the oven, transfer the baking pan to a wire rack to cool for at least an hour before removing the bars from the pan *using the parchment handles!* After removing the oat bars, carefully cut into 16 squares.

Whip up the chocolate drizzle. Using a double boiler method or your microwave, gently melt the chocolate chips with the coconut oil. Drizzle the melted chocolate mixture over the tops of the bars and transfer them to the refrigerator to completely set. Keep the bars in an airtight container in the refrigerator for up to one week.