Soak cashews in enough water to cover for 1 hour. Drain and discard water.
Place cashews, dates, and 1 tablespoon of coconut shreds in a high powered blended and process until smooth. (If your blender has a tough time getting through it, add 1 tablespoon of raw coconut oil to thin.)
Transfer mixture to a bowl and refrigerate for 1 hour to solidify.
Use your hands to form small balls from the "fudge" before rolling in the remaining coconut shreds to coat.
Place raw cashew coconut fudge balls on a parchment-lined baking sheet and freeze for at least 1 hour. Remove from freezer 15 minutes prior to serving.
Prefer chocolate? Try this gluten-free chocolate cookies recipe!