Place all crust ingredients into food processor and pulse until combined. Press crust into mini cheesecake pan, pressing down firmly.
Soak cashews, about 10-15 minutes (optional) and rinse well. Blend cashews, maple syrup, vanilla, and water in blender until creamy. Add cacao powder and coconut oil to cashew mixture, and blend until smooth and well combined.
Scoop filling into mini cheesecake pan. Place in freezer, about 2 hours.
Top with optional crushed pecans or chocolate sauce.