Before making the recipe, prepare the cashews for the filling. Bring a small pot of water to a boil, add 3/4 cup cashews, and boil them for 10 minutes. Alternatively, add cashews to a bowl, cover with water, and leave on the counter to soak for at least 4 hours or overnight. When cashews are ready, drain and rinse. Set aside.

Preheat the oven to 325°F. Line a baking sheet with parchment paper and add shredded coconut. Spread evenly into a thin layer. Bake for 5-8 minutes, stirring halfway though, or until golden brown. Let cool. Reserve 1/4 cup toasted coconut for the topping.

To make the crust, add 1 cup cashews (not the boiled / soaked cashews) and 1/2 cup toasted coconut to a food processor or blender. Blend / process for 20 seconds, or until it resembles a crumb texture. Transfer mixture to a medium mixing bowl. Add in the remaining 1/2 cup toasted coconut, melted coconut oil, agave, and salt. Stir until well combined. Line a loaf pan or small baking dish with parchment paper. Transfer crust into the pan and press down firmly. Set aside.

Add boiled / soaked cashews, coconut cream, agave, melted coconut oil, vanilla and coconut extracts, and salt to the blender / food processor. Blend for 1-2 minutes or until very smooth. Pour over the crust and spread evenly. Cover with plastic wrap and place in the fridge for 3-4 hours, or until firm.

Slice into bars and top with the reserved 1/4 cup toasted coconut and optionally, coconut whipped cream. Enjoy!