Place a rack on the center shelf and preheat the oven to 350 degrees F.
Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.
Add the coconut, cashews, dried pineapple, dates, and salt into a food processor.
Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).
Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 - 1 tablespoon of coconut oil.
Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.
Wrap the bars individually and store in the refrigerator or freezer. (I like them frozen!)