To grate the palm sugar, you can either use a box grater or the grating disc of your food processor. You could even opt to chop it finely with a sharp knife, if that was easier for you. Note, however, that this sugar is pretty soft and sticky and it may tend to sort of clump after it’s been grated or chopped. Don’t worry about it, it’s perfectly normal.
Place the shredded coconut, grated sugar and ghee in the container of your Vitamix and process on medium speed for about 30 seconds to a minute, while pushing down with the tamper to force the ingredients into the blades, then slowly increase the speed all the way up to the highest setting. Keep processing until the mixture resembles wet sand, about 1 or 2 minutes total. Remove the lid and scrape the sides with a rubber spatula, then resume processing, starting on medium and moving up to high, until the coconut and sugar get to the consistency of marzipan. Again, use the tamper to push the ingredients into the blades and stop to scrape the sides a few times.
Once your mixture has reached the right consistency, add the cashew pieces and coconut oil and resume processing on high speed until the spread becomes smooth and creamy, about 2 to 3 minutes. You shouldn’t have to use the tamper or scrape the sides this time.
Remove the lid, scrape the sides one final time just to make sure you get every last bit in there (hey, don’t forget the lid!), add the salt and process on high for one last minute.
Pour the finished spread into air tight glass containers and store in a cool, dry place. Note that this coconut spread will need time to set, cool down and get back to its natural, thick and fudgy consistency, which will take at least 24 and up to 48 hours.