Cashew Chocolate Chip Energy Bars

These are great! Thank you to Oh She Glows.

INGREDIENTS
1 1/2 cups (230g) raw cashews
1 cup tightly packed pitted Medjool dates (190g)*
1 teaspoon pure vanilla extract
1 to 2 teaspoons water, if needed
1/4 plus 1/8 teaspoon fine sea salt
3 tablespoons mini non-dairy chocolate chips (regular size chips work too)

1. Add cashews into a food processor and process for 3 to 4 seconds, until a coarse meal forms. 
2. Add in the pitted dates and vanilla. Process until the mixture comes together, for about 15 seconds, or longer if needed. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 teaspoon at a time) and process it again. I usually add between 1 to 2 teaspoons of water. 
3. Finally, add the salt, to taste, and the chocolate chips, and process briefly to combine. 
4. Line a loaf pan or an 8-inch square pan with a piece of parchment paper so that there's overhang to lift out the bars after freezing. Scoop the mixture into the pan and smooth out with your hand until it’s level. Push down firmly all over the mixture. The more you pack it down the better the bars will hold together. Roll out with a pastry roller if you have one. 
5. Freeze, uncovered, for at least 15 to 20 minutes and then slice into bars. For on-the-go, wrap bars in plastic wrap or tin foil and store in the fridge or freezer. I prefer these straight from the freezer. Most of all, hide from other members of the family! 

TIPS
*If your dates are stiff or dry, soak the dates in boiling water for 30 minutes before beginning. Drain well and quickly pat dry before use.