Soak dates and cashew for half an hour.
In a blender add the soaked cashew and dates, blend until creamy.
Line a pan of desired size with a parchment paper.
Slightly roast oats and chopped nuts in a pan and keep it aside.
Heat up the Jaggery with a little water in saucepan until it bubbles.
Simmer and add in the prepared dates -cashew paste, stir until homogeneous.
Transfer the mixture into oats and mix well.
Add cocoa powder and mix well.
Transfer the content to tray lined with parchment paper and level it.
Let it cool at room temperature or refrigerate for 1-2 hours.
No bake chocolate granola bar can be sliced and served.