Line a 13x9-inch or 9x9-inch baking pan with parchment paper or aluminum foil, and set aside.
Place cashews in a food processor, and pulse several times until very finely ground. Add the shredded coconut and pulse until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the carob powder, and pulse again. Add the maple syrup and a pinch of salt to the food processor mixture, and process it has a creamy texture, scraping down the sides as needed.
Press the fudge mixture firmly into the prepared pan, and place in the fridge while making the ganache topping.
In the food processor, blend the maple syrup and coconut oil together until well combined. Add in carob powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
Pour the ganache over fudge base and spread evenly over the top using an offset spatula. Set the fudge in the fridge at least one hour to set. Once the fudge is set, cut into bite sized squares.
Store leftovers in an airtight container in the fridge.
Makes about 48 bites, depending on the size bites you cut. Mine were about an inch and a half square.