Start off by making the crust. This is done by first placing the cashews in a food processor and run until you have a crumbly flour. Add in the remaining ingredients and run until you have a sticky dough that holds together. Grab a baking pan lined with parchment and press the crust firmly down. Place in the fridge.
Make the cream layer next. Simply add all the ingredients in a bowl and whisk using an electric hand whisk (can use a food processor instead). Start by adding 1 tsp liquid stevia and 1 tsp vanilla extract, and increase to approx. 1 additional tsp vanilla extract. Depending on how strong you want the vanilla taste to be, and the brand you are using, you might need to use more or less. Taste and gradually add it in. Pour this on top of the crust and place in the fridge for 4 hours (I let it sit overnight).
For the final chocolate layer melt the chocolate (and coconut oil if desired) in a small pot on low heat. Once completely smooth, pour it over as a final layer, spreading it out evenly. Since you already had the filling in the fridge you might notice the chocolate firming up as you are spreading it, so be quick!
Place it back in the fridge until the chocolate has hardened completely (approx. 15-20 minutes). Lift the bar out of the pan by grabbing the parchment. Slice it up carefully and it is ready to be served.
Store any left-overs in the fridge and they will keep nicely for at least 3 days, maybe longer. Keep in mind that the longer they are left in the fridge, the firmer will the cream layer become.