Drain cashews and put in blender or processor with dates, raisins, carob, juice and water.
Blend to form a thick paste. Stir in flax seed and water before adding walnuts.
Press onto cookie sheet and freeze for 2 hours. Cut into squares or triangles and store in the freezer.
2 C cashews, soaked for at least 2 hours
1 C pitted dates
1 C raisins
2 Tbsp carob powder
1/2 C fresh pineapple juice
1/2 C water
1 C ground flax seed
1 C walnuts, chopped