Preheat oven to 300° and line a sheet tray with parchment paper.

In a large bowl, combine chopped cashews, coconut flour, almond flour, rosemary, garlic, onion powder, and salt. Mix until combined.

Add in eggs and coconut oil and combine until mixture is fully wet.

Dump onto the sheet tray and press into a 10x8 rectangle.

Bake for 25 min or until lightly brown around the edges. Take out and cut into bars.

Place back in the oven for 5 minutes.

Let fully cool and store in a airtight container for up to two weeks.