Pulse oats in blender or food processor until fine powder is formed. Add dates, shredded coconut, coconut oil and salt and pulse until doughy texture is achieved.
Line a baking sheet with parchment paper. Spread oat mixture over baking sheet, pressingly firmly with your hands to create a rectangle about ¼"- ½" thick.
Rinse blender and blend all remaining ingredients until completely smooth. Pour cashew layer over oat crust and spread out evenly.
Place in freezer for 1 hour then slice into bars.
Sprinkle with extra shredded coconut and store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/09/10/raw-vegan-lemon-coconut-bars-gluten-free/