Place all ingredients except for the cashews into a medium sized bowl and mix until it is well combined and looking deliciously chocolatey. Stir in the cashews. Pour the mixture evenly into the holes of a mini silicon muffin tray or into a silicon loaf tin. Place in the fridge or freezer to set and to store. Eat and enjoy. *you can sub the peanut butter with almond butter if you prefer. **you can use rice malt syrup if you prefer.