Add the cashew, almond flakes, oats and coconut flakes into the food processor and mix to obtain a thick crumble.
Add the almond butter, tahini, honey/agave nectar and coconut oil, and pulse to obtain a sticky mixture.
Line a square pan with parchment paper and evenly spread the mixture inside to form a 1/2 inch layer.
Sprinkle with hemp hearts, then press with your fingers to stick them to the mixture.
Cover with plastic foil and freeze for at least one hour.
Melt the chocolate chips into a small sauce pan over low heat and set aside to cool.
Remove the fudge from the freezer, cut into equal bars and dip them into melted chocolate (it will freeze instantly).
Serve immediately or keep in the freezer.