Soak cashews in boiling water for 1 hr.

Preheat oven to 375°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.

Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with a circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.

Add soaked cashew, lemon juice, coconut cream, ½ cup of melted chocolate chips, to blender and pulse until very smooth.

Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.

Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.

Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.

This next part is slightly tricky. In order to make the cheese twists, practice a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.

Top with cocoa nibs, and the leftover melted chocolate. Enjoy!