For Base: Preheat oven to 400 degrees. In large bowl, mix flour, oats, coconut, walnuts, cocoa powder, salt, canola oil and brown rice syrup together. Press into 9x13 inch baking pan. Bake 15 minutes. Cool.

For Filling: In blender, process cashew butter, sucanat or brown sugar and soymilk until combined. Pour cashew mixture into bowl; add soy protein powder. Stir until thoroughly blended. Mixture should have a thick, fudgelike consistency. With moistened hands, spread and pat filling over prebaked base.

For topping: In double boiler, melt chocolate chips with oil over low heat. Stir with rubber spatula until completely melted and smooth. Pour over filling. Put in refrigerator to set for at least 2 hours. To serve, cut into 20 squares, 26 grams of fat each.