Using an 8x8-inch baking dish, arrange ALOHA protein bars in a single layer as the crust.

In a blender or food processor, pulse pitted dates and coconut oil together until a paste forms. Scrape down sides of food processor as needed.

To food processor or blender, add cashew butter, pumpkin puree, pumpkin pie spice, vanilla extract and salt to create pie filling. Pulse until mixture is smooth.

Transfer pie filling to baking dish and spread into an even layer.

Cover and let chill in refrigerator at least 6 hours.

Once set, remove from fridge and slice.