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Transfer dates to a food processor, add cashews, soymilk and vanilla and pulse, scraping down the sides of the bowl often, until smooth.
Transfer date mixture to a large bowl.
Stir in 1/2 cup cocoa, sugar, cinnamon and salt.
Transfer remaining 1/2 cup cocoa to a wide, shallow dish.
Make each button by forming about 1 teaspoon of the cocoa mixture into a ball.
Roll in cocoa, and then press flat with your thumb; transfer to a large parchment paper-lined sheet tray as done.
Set aside to let firm up a bit, 3 to 4 hours.