Add the soaked cashews to a blender, along with canned coconut milk, maple syrup, vanilla extract, coconut oil, and cocoa powder.
Blend on high speed until completely smooth and lump-free, scraping down the sides of the blender with a spatula, if needed.
Pour the chocolate cream over the crust, tap the springform a few times and chill it in the freezer for at least 3-4 hours.
Once set, remove the mini cake from the springform and let it thaw until it’s soft, about 20-30 minutes, then enjoy! You can, optionally, pour vegan melted chocolate on top, if you like and chill the cake for about 10 minutes, until the chocolate firms up a bit.