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Melt chocolate over low heat in a medium pot.
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.
Add in melted chocolate and blend again until all is well combined.
Pour the filling into silicone bundt cake molds and place them in the freezer to firm up for at least a couple of hours.
Melt chocolate over low heat in a medium pot. Let it cool down a bit.
Pour the thin layer of melted chocolate over the chocolate-cashe filling and freeze till set.
Before serving, drizzle the cakes with some extra melted dark chocolate and top with blueberries.