Preheat the oven to (160°C) and line a baking sheet with parchment paper. Spread the raw cashews on the baking sheet and roast for 15 minutes. Remove from the oven and let cool completely.

Add the roasted cashews, maple syrup, coconut sugar, and vanilla bean to the bowl of a blender. Blend on high speed for 5-7 minutes, scraping down the sides as necessary until it turns into a butter.

Add the melted cocoa butter, melted dark chocolate chips, spices, and salt. Blend for another 2 minutes or until smooth. Transfer to a bowl and set aside while you prepare the chocolate.

Melt the dark chocolate (with the cocoa butter if using) in a double boiler. Once melted, pour half of it in a 3-bar chocolate mold (I used one similar to this one) and tilt the mold to spread the chocolate in the mold. Flip the mold upside down to remove excess chocolate and only keep a thin coating at the bottom of the mold. Refrigerate for 30 minutes.

Once the chocolate has hardened, pour the cashew butter into the molds. Do not fill them to the top, leaving about 2mm. Refrigerate for at least 1 hour, or until the cashew butter is firmer.

Finally, remelt the remaining half of the dark chocolate in a double boiler. Once melted, let it cool a few minutes and then pour it into the molds, on top of the cashew butter. Use a long knife to remove excess chocolate and smooth the top. Refrigerate for another hour before removing the bars from the molds.

These chocolate bars will keep for up to 4 weeks at room temperature. If you want a slightly firmer filling, store the bars in the refrigerator.