There used to be a restaurant in Tampa that specialized in raw veganism called Grass Root. Even though I’m not vegan and I love cooking with fire, I liked going there.  You would not believe how creative these people got with their fruits and vegetables. They were doing zoodles way before the Inspiralizer was invented.  You’d swear there was dairy in those creamy sauces.  The food had tons of flavor and texture, and it was definitely satisfying. Even Toby liked it.  He was never quite sure what he was eating, but it tasted good and they played reggae.And then they closed.  I think they were just ahead of their time.  I always left inspired to recreate something at home, especially their incredible desserts. They had so many cool tricks. They utilized coconut in every form.  They soaked and blended cashews until they were thick and creamy.  They sweetened with dates for a caramelized flavor similar to brown sugar.   That’s what led me to these coconut-cashew bars.  I flavor them with whatever fruit is in season.  Right now I’m obsessed with calamondins, those tiny sweet-tart gems you find around old Florida neighborhoods.  They add tons of bright, zesty flavor since you can use the whole fruit.  They’re similar to kumquats, which make a fine substitute.  You can also order fresh calamondins from Calamondin Cafe.  (They have a local pickup option on the website for those in the Fort Myers area.)These bars make a healthy dessert, or have them for a snack. You might be surprised that raw, vegan ingredients can be transformed into something so decadent.