Step 1

Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.

Step 2

Place the cashews in the bowl of a food processor and pulse until finely chopped. Add the dates, lemon juice, chia seeds, lemon zest, and salt. Pulse until well-combined and the mixture begins to form a ball, about 1 minute.

Step 3

Press the mixture into the prepared pan and top with the coconut. Refrigerate until firm, about 30 minutes, then cut into 16 bars. Alternatively, form the mixture into balls and roll in the coconut.