Create the brownie layer by adding the cashews to a food processor bowl, and processing for 1-2 minutes until the cashew are broken up into a course flour. Do not over process to the butter stage.
If using soft dates, it's okay to just add them directly. If your dates are old and no longer soft, soak them in hot water for 1-2 minutes, drain well, and then use.
Add the dates, cocoa powder, sea salt, vanilla, and coconut oil to the food processor bowl along with the cashew flour. Process until the contents ball up and create a thick brownie batter (will be a large sticky ball of "dough".
Press the batter into the bottom of an 8x8 pan. I like to use wet hands to get the dough evenly spread, and then press it down firmly with a pastry roller.
To save time, you can mix the peppermint layer in a bowl. If you'd like to use spinach to create a green hue like I did, this must be done in a blender, preferably a high speed blender like a Vitamix.
If using spinach, add the spinach, coconut oil, and 1/4 cup of the cashew-coconut butter to a blender. Process until the spinach is fully broken up. Do not use too much spinach or the green color will get dark and too earthy.
You can also use a bowl and simply mix the peppermint layer together with a spoon -- and if you have a natural green food coloring, you can use that instead.
Add the peppermint layer to the pan on top of the brownie layer, and spread evenly.
Melt the dark chocolate chips, or use a 85% dark chocolate bar. Drizzle the chocolate on top of the peppermint layer, and then spread out thinly. Garnish with coarse sea salt if desired. Cocoa nibs are also a great crunchy topping.
Set the bars by placing in the freezer for about 2 hours prior to slicing.
Store in the refrigerator or freezer for best results. These soften quickly when left at room temperature. The fudge-like texture is from the chilled coconut oil.