Step 1

Melt chocolate over low heat in a medium pot.

Step 2

Drain cashews and dates well and place them into a high-speed blender. Add coconut cream and coconut oil. Blend on high speed until smooth and creamy. Adjust sweetness by adding 1-2 tablespoons agave, maple, or date syrup.

Step 3

Add in melted chocolate and blend again until all is well combined.

Step 4

Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.

Step 5

Melt chocolate over low heat in a medium pot. Let it cool down a bit.

Step 6

Pour the thin layer of melted chocolate over the chocolate-cashe filling and freeze till set.

Step 7

Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.