1. Combine all ingredients for the base in a high power blender and blend until smooth.
  2. Press into the base of greased and lined square spring form cake tins (16cm x 16cm) and set aside while you make the cookie dough filling.
  3. Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
  4. Transfer to a mixing bowl and stir through chocolate. 
  5. Spoon on top of the base and place in the freezer for 4-5 hours or overnight to set.
  6. Allow to thaw before serving and drizzle with additional raw chocolate (optional).