In a high speed blender or food processor, blend the cashews and coconut flour until the cashews form a flour.
Add the vanilla and dates and blend until well combined.
Form balls with the mixture (if it's too crumbly add a little water).
Place in the freezer while you prepare the chocolate (chilling the balls will help the chocolate set faster).
To make the chocolate, combine the cacao powder, rice malt syrup and coconut oil in a small bowl. If the room temperature is cold, sit the small bowl in a larger bowl of hot water to help liquefy the oil & syrup.
Spread the finely shredded coconut on a plate.
Remove the balls from the freezer and one at a time, dip into the chocolate, let the excess drip off, then roll in the coconut - use a fork to help the dipping & rolling processes.
Set aside on a sheet of baking paper and repeat with the remaining balls.
Place the balls in the fridge or freezer until the chocolate sets, then eat!
If you have any remaining chocolate (and shredded coconut), mix it together and pour into mini silicone moulds. Freeze until solid and you have a tasty chocolate treat!