Chop pineapple into chunks, soak the dried pineapple and dates for approx. 20 minutes.

Place all ingredients in a food processor and process until a dough forms.

Place the dough on baking tray lined with parchment paper and roll to about 1/2" thick.

Use a cookie cutter of your choice and cut out cookies approx. 2" in diameter.

Place in the fridge to set while making the chocolate coating.

Shave raw cacao butter into slivers and melt double boiler method on a very low setting.

Combine cacao powder, coconut sugar and salt in a medium mixing bowl.

Add melted cacao butter and mix well removing any clumps.

Remove cookies from fridge, using a fork place each cookie in the chocolate bowl one at a time until evenly coated.

Place each cookie back on the baking tray lined with parchment paper and set in fridge for 1/2 hour.