Place cashews and dates into a small bowl and place just enough water to cover them. Let soak for approx. 1/2 -1 hour.
Once the nuts and dates are done soaking, drain the water and place them into your high-powered blender.
Add the milk and vanilla, and blend briefly.
Stir in the unsweetened cocoa powder and blend again on High until all ingredients are smooth. You may need to stop and scrape the sides of the blender once or twice until everything is evenly blended.
Refrigerate for at least an hour to use as frosting, or use immediately as a warm pudding. Store leftovers in frig-use within a week. We double this recipe!