Liquefy the coconut oil in a water bath. Stone the dates and puree them together with the almond butter. Add the liquid coconut oil and then add the cocoa and cashew nuts. Add some chopped almonds to the cream and put it in the fridge. Stir occasionally. The amount results in a filled glass with a capacity of 200 g and a small cream cheese mug with a capacity of 150 g.
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