Drain the soaked cashew nuts and dates
Place all the ingredients in a food processor
Whizz until completely smooth – you might need to mix it around a few times
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin)
Make sure you get rid of any air bubbles and make sure the top is completely smooth
Place in the fridge for 4-6 hours until it becomes completely firm to the touch
Remove from the loaf tin and cut into pieces
Keeps covered in the fridge for up to 5 days
Notes
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
