1/2 c. Raw Cashews
1 c. Roasted Peanuts
+ 1/2 c. Roasted Peanuts (Later)
1-1/4 c. Dried Dates (pits removed)
*Note: fruit is not to be tightly packed in measuring cup.
Grind 1 c. Roasted Peanuts (If you do not like crunchy peanut butter, add all the peanuts during this first step) and cashews in a food processor until finely ground, but have not turned into nut butter. Add dried dates, then process until mixture becomes cookie-dough consistency. This will take a while, and as tempting as it is, do not add water to the mixture. If you like crunchy peanut butter, add the 1/2 c roasted peanuts at this point, and pulse until the peanuts reach a crunchy consistency that you like.
Turn off the processor, remove the dough, and pack it into a small lightly oiled container, and place in the fridge. Or, you can mold it by hand, wrap it in plastic wrap, and place it in the fridge.
After about 1-2 hrs, you can remove it from the fridge and cut it into small bars. You can also dust the bars with tapioca starch/flour so that they do not stick.