In a non-stick medium saucepan over medium heat, heat coconut oil, and almond butter until mixed evenly, stirring often.
Pour the oil mixture from the pan into a bowl and mix in coconut flour and cacao powder.
Place bowl in the freezer for about 15 minutes until mixture cools and is solid.
While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
When the coconut mixture is solidified, take 1 tablespoon of the mixture from the bowl, roll into a ball, and dip in the blended cashews. Place fat bombs on a plate. Repeat until you have used all of the mixture.
Refrigerate the fat bombs for 5 minutes.
Enjoy and make sure to store your leftover fat bombs in the refrigerator, otherwise they will melt quickly.