Melt coconut oil and almond butter over 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.