In to a food processor, blend the crust the ingredients until well combined. Firmly press down about ¾ of the mixture in to a greased cheesecake pan or into a lined mini muffin tin. Reserve the remaining mixture. Place crust in the freezer while you prepare the filling.
DIRECTIONS - Filling
Blend the cashews and ½ cup of the soaking water in a high-speed blender until smooth and creamy.
Manually grate the orange zest and set aside. In to your food processor or blender combine the cashew cream, coconut oil, coconut cream, orange juice, vinegars, and raw honey and blend until smooth for 2-3 minutes. Add the orange zest and pulse until fully combined. Remove the crust from the freezer and pour half the filling over it.
Sprinkle the reserved crust mixture over the filing. Pour the rest of the filling on top carefully and spread evenly. Place in the fridge for one hour. Remove the cake, cover with plastic wrap and refrigerate overnight. Take out 10 minutes before serving and top with some cacao nibs, pistachios, and orange zest if desired.