Drain cashews and place in blender. Add all remaining fudge ingredients and blend until smooth.
Line a baking sheet with parchment paper. Use a spatula to spread mixture out until it's about ½" thick. Place in refrigerator to harden for about an hour.
Remove tray from refrigerator and use a cookie cutter to cut out heart shaped pieces.
For the chocolate topping, stir together maple syrup and cacao powder in a small cup. Drizzle over pieces of fudge and sprinkle with shredded coconut. Store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/02/08/raw-chocolate-fudge-hearts-vegan-gluten-fre/