I tried soaking the cashews for this recipe over the weekend; they take much longer to freeze and are much softer, even after freezing for 24 hours, than when not soaking them – they never froze completely. They are also a bit stickier, but if you prefer a softer bar (or bite) then I’d recommend soaking them 🙂

I usually use the cheaper dates (deglet) because I always have them on hand, but I have used medjool dates too, and they work just as well. Sometimes the deglet ones get hard when stored in the fridge, so I’ll sometimes soak those.
I have not tried soaking the cashews, or boiling them, for this recipe. It makes sense that it might work, and would be easier to process them, the only reason I see them not working is if there’s too much liquid. I’ll test it out this next weekend and get back to you 🙂