Step 1

Add the oats to a food processor and process until a fine flour forms. Add the pecans and coconut sugar and process again until it is finely ground.

Step 2

Add the protein powder and salt and process once more until just blended.

Step 3

Add the cashew butter, syrup, apple juice and vanilla extract to a small bowl and whisk until smooth. Pour over the dry ingredients into the food processor. Process until it all comes together in one large bowl and is chunky. As soon as it does this, stop so it doesn't turn into a butter.

Step 4

Line a 9x5 loaf pan with plastic wrap (or use a smaller one for thicker bars) and press the mixture out evenly to the corners. Flatten with a spatula.

Step 5

Combine the cashew icing ingredients and spread out over the bars. Sprinkle coconut sugar over the top. Place in the freezer until firm and set. Cut into 8 bars. Keep them stored in the freezer or fridge. The icing will be softer in the fridge and I prefer the texture from the freezer. If you leave them out for an extended period of time at room temperature, they will soften more.