Combine all ingredients for the base in a high power blender and blend until smooth, add a little extra water if required.

Press into the base of two greased and lined spring form cake mini tins (10 cm diameter) and set aside while you make the chocolate ganache.

Drain and rinse soaked cashews and place in a blender with all remaining ganache ingredients, blend until smooth and creamy.  This takes a few minutes.

Spoon on top of the base and place in the freezer.

Again, drain and rinse soaked cashews for the caramel fudge layer and combine with all other ingredients, blend until smooth.

Spoon on top of the chocolate layer and return to freezer for 4-5 hours (or overnight) to set.

For choc top, melt chocolate and coconut oil in a double boiler and then pour on top of the cake (if the cake is still frozen it should set almost instantly).

Once the chocolate has set (place in the freezer briefly if necessary) transfer to the fridge for 1-2 hours.

Serve with a drizzle of choc-tahini sauce (refer to sweet spreads and sauces collection) and grated raw chocolate (optional).