Preheat oven to 350° F. Place walnuts, almonds, brown sugar, instant espresso powder, cocoa powder and salt in food processor and pulse until coarsely chopped.

Add coconut oil and pulse until mixture is finely ground and resembles wet sand, I usually start with 3 tablespoons and then add 1-2 more depending on how much you need. Press the walnut mixture into a well-greased or parchment lined 8 X 8 inch pan. Bake 12-15 minutes until lightly colored and fragrant. Set aside until cool.

Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, maple syrup, instant espresso powder and vanilla in a high powered blender and puree until creamy and smooth. This process may take up to 5 minutes, depending on the power of your blender. Pour cheesecake filling on top of crust.

Dust with cocoa powder, if desired and place in the fridge/freezer for at least 4-6 hours until firm. These will set up better in the freezer, but will need to thaw at room temperature for 10 minutes until ready to cut.

Slice into 12-16 bars and enjoy. Since these are so rich, I think a smaller bite is better!