In your food processor combine the dates, cashews and coconut cream (I had to do this in 2 batches given the amount) and blend until dates are smooth and cashews in are fine pieces

Place a medium sized pot on the stove on low heat and transfer your cashew-date-coconut mixture to the pot

Add the vanilla extract, butter/ghee, cacao butter, cocoa powder and sea salt to the pot

Allow the butters to melt and stir to combine the ingredients

Once well combined turn off the heat and add the finely shredded coconut to the mix

Place a sheet of parchment paper on a baking tray/sheet

Form 1-1.5" balls with your hands and place on the parchment lined baking tray (see images)

Place the tray in the fridge and allow to cool for approximately 2 hours