Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture.
Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
Drain your soaked cashews. Add your cashews and raspberries to your food processor and blend until creamy.
Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
Blend all of your chocolate layer ingredients in your food processor until creamy.
Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
Topped with raspberries and mint.