Melt together the cacao butter & cashew butter in a saucepan then set aside to cool to room temperature.
Transfer to a large bowl & add the maple syrup and stir well to combine.
Gently stir through the remaining ingredients then pour into a baking paper lined tray. Pop it in the fridge or freezer to set before cutting.
This can be stored in the fridge for a week (as IF you’re not going to eat it before then) or in the freezer for a couple of months.