Prepare an 8×8 or 9×9 baking dish by placing cling wrap in the bottom of the dish and up the sides. Set aside.
Add the pitted dates and cashew pieces to a food processor and pulse until a large ball forms. Remove the lid and press the ball down flat.
In a small sauce pan, combine the coconut butter and coconut oil and heat over medium low. Stir until melted and smooth. Turn off the heat and add the vanilla extract. Stir.
Add one scoop of the collagen whey to the wet ingredients and stir until smooth. Repeat with the second scoop.
Add the wet ingredients to the food processor.
Add the dried, unsweetened cherries to the food processor.
Pulse until everything is well combined. The mixture will still be a bit crumbly.
Pour the mixture into the prepared baking dish. Using another large piece of cling wrap, press the mixture into an even layer. Cover and refrigerate for 1 hour.
Remove the dish from the refrigerator and carefully remove the hardened mixture from the dish.
Slice into 8 pieces or as many as you like. Store in an airtight container in the refrigerator to keep fresh for 1-2 weeks.
