Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
Put the cashews on the baking sheet and roast them for about 10 to 15 minutes or until they’re fragrant.
Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
Rinse and scrub the lemon lightly to clean it.
Add the cashews, dates, pea protein, the whole lemon and vanilla extract to a food processor and blend into a smooth mixture.
Alternatively, add all ingredients to a medium bowl, cover it, and process using a handheld blender.
Line a loaf pan with parchment paper. Add the cashew mixture to the loaf pan, spread it out and press it down firmly until it’s 1-inch (2.5 cm) thick all over.
Put the loaf pan in the fridge for about 45 minutes, until it has firmed up.
Divide into 8 bars, serve cold with the optional toppings and enjoy!
Store the bars in an airtight container in the fridge and consume within 6 days. Alternatively, store in the freezer for a maximum of 90 days and thaw at room temperature.