In a baking sheet, put the shredded coconut meat and spread them evenly. Toast them for about 3 minutes. After that, stir and cook for another 2 minutes until a golden-brown color is achieved. Set aside.
In the same baking sheet, spread the cashews and toast for about 5 minutes.
Now, get the toasted coconuts, cashews, cinnamon, salt, and dates and put them in a food processor. Process them until they attain a crumb-like texture.
Slowly add the ½ tbsp. of coconut oil and the coconut butter. Process again until the ingredients start to form a clump. If you think the texture seems dry, add another ½ tbsp. of Coco Treasure Organics Extra Virgin Coconut Oil.
Line your baking pan with a parchment paper. You can apply a dab of coco oil to the sides of the pan to make sure the parchment paper sticks to it.
Pour the mixture into the baking pan and press it until firm. Use a plastic wrap to flatten the surface. Let it freeze for about 20 minutes before slicing.
You can serve the bars in fancy wraps or as is.