Place your cashews in a bowl, cover in cold water and a clean tea towel and leave to soak for 3 to four hours.
Lightly oil the base and sides of a 12 hole silicone muffin tin with some coconut oil.
To prepare the crust, place the all of the ingredients in the bowl of a food processor and process until it forms small knobbly bits. You want it to retain some texture, so don't puree it.
Weigh out your crust and divide equally in between the 12 muffin holes, pressing it gently but firmly into the bottom. Pop the trays in the fridge while you get on with making the filling.
To prepare the chocolate filling, drain the cashews well and place them into your high speed blender (I use a Froothie Optimum 9400) along with the other filling ingredients.
Starting on the low setting, begin to blend the mixture, using the tamper tool to help move it around. Slowly increase the speed of blending and continue to blend until the mixture is thick, creamy and there are no traces of cashew pieces in it. This will take a minute or so.
Carefully spoon the filling onto the top of the cheesecake bases and smooth over with the back of a spoon.
Place in the freezer for at least one hour.
To prepare the topping, combine all the ingredients together in a small bowl and whisk until thoroughly combined.
Quickly spoon a teaspoon of the chocolate topping onto the top of each cheesecake, using a spoon to spread it, Decorate with chopped hazelnuts and orange zest and freeze until needed.
A half an hour before serving, carefully remove the cheesecakes from the muffin tins and leave to defrost in the refrigerator.