Step 1

Toast the cashews: in a dry skillet over medium heat, place a single layer of the raw cashews. Toast, shaking occasionally, about 5 minutes or until golden on both sides. The cashews will begin to smell nutty. Remove from pan and set aside. Return pan to stove and place 3/4 cup coconut in skillet. Toast, stirring frequently, until golden brown, a few minutes. Remove from pan and let cool. Toast remaining 1/4 cup coconut for garnish and set aside.

Step 2

Add all crust ingredients to a blender or food processor and process until uniform and crumbly. Press mixture into the bottom of a parchment-lined 8x8" baking pan. Place pan in freezer (or refrigerator) while you make the creamy lime layer.

Step 3

Add all creamy lime layer ingredients to a high-speed blender and process until very, very smooth. Pour over chilled crust layer and chill at least 4-5 hours.

Step 4

Make the whipped coconut cream: Chill a metal mixing bowl and beaters at least 1 hour.

Step 5

Place chilled coconut cream in chilled mixing bowl. Beat coconut cream with an electric mixer using chilled beaters on medium speed. Increase speed to high and beat until stiff peaks form, about 5-7 minutes. Add in coconut sugar or honey and beat on medium speed until well incorporated.

Step 6

To serve: cut chilled bars into equal squares. Top with a dollop of coconut cream, a sprinkle of toasted coconut, and press a lime wedge into the side of the coconut cream.