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PdfMelt coconut oil and almond butter over a medium heat.
Transfer into a bowl. Stir in coconut flour and cacao powder, mixing until well combined.
Freeze for about 15 minutes until mixture is solid.
Lightly pulse the cashews in a food processor until finely chopped.
Remove fat bomb mixture from freezer and scoop a ½ tablespoon of the mixture into your hand.
Roll into a ball and coat with the blended cashews.
Refrigerate until solid and serve.