Soak the cashews in hot water for 30 minutes – 1 hour, drain and rinse and set aside.
Combine the dry base ingredients in the bowl of a food processor, process until combined and fine. Add the espresso, almond butter and 1 tbs of water. Blitz until smooth. Add 1-2 more tbs of water until the mixture sticks between two fingers. Press into a deep lined 20cm square tray and refrigerate
To make the vanilla cream layer. Combine the silken tofu, cashews, Natvia and vanilla in the bowl of a food processor. Blitz until smooth. Pour over the base, tap on the bench, cover and freeze until set.
Combine the silken tofu, remaining cashews, Natvia, cacao powder, espresso and process until smooth. Pour over the vanilla, cover and place in the freezer for at least 2 hours, or overnight
When ready to eat, remove from the freezer and place in the fridge for 20 minutes. Sprinkle with extra cacao powder. Using a hot knife, slice into 9-12 slices