Step 1

In a medium heatproof bowl, cover the cashews with boiling water by at least 1 inch. Let sit overnight.

Step 2

Heat the oven to 325°F/165°C. Lightly grease a 9x9-inch pan with nonstick spray. In a small bowl, mix the flaxseed meal and water to combine. Let sit for 5 to 10 minutes.

Step 3

In a food processor or blender, blend the pecans until finely ground. Add the honey, oil, salt, and the flaxseed mixture and continue to pulse just until the mixture comes together.

Step 4

Lightly grease a 13x9-inch pan with nonstick spray and press the crust evenly into the base of the pan. Bake for 15 to 18 minutes, until lightly golden and toasty smelling. Let cool completely.

Step 5

Drain the cashews and transfer to a food processor or powerful blender. Add the coconut cream, maple syrup, oil, vanilla, and salt. Blend until very smooth.

Step 6

Pour the filling over the cooled crust and spread into an even layer. Sprinkle the coconut over the surface. Cover with plastic wrap and freeze for about 4 hours, until firm, before slicing into 9 bars.