Chocolate Cake With a Crunchy Rice Crispy Base [Vegan, Gluten-Free]

• 1 14-ounce can coconut milk
• 1 tablespoon organic vanilla extract
• 1/3 cup coconut blossom sugar
• 3/4 cup cashew nuts, soaked for 10 minutes in hot water
• 2 shots good quality coffee
• 6 ounces vegan baking chocolate
• 1 tablespoon coconut blossom sugar
• 2 3/4 cups vegan and gluten-free crackers
• 1/2 cup coconut oil or vegan butter
• 1 cup coconut milk mixture
• 1/3 cup coconut blossom sugar
• 1 tablespoon coconut blossom sugar
• 1 teaspoon coconut oil
• 1 teaspoon cashew butter
• 1/4 cup water
• 1 teaspoon coconut oil
• 1 tablespoon coconut blossom sugar
• 1/4 cup  cashews roughly chopped

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