Place the first 5 ingredients in a food processor and blend until the mixture is finely chopped. Press into the base of the pie dish, refridgerate to set.
Blend the soaked cashew nuts, honey and vanilla in a food processor, adding enough water to achieve a smooth pouring consistency, but not too yunny.
Put about 1/3 of the mixture to one side, and add the cocoa powder to the rest, blending well. Pour into the crust.
Pour the reserved 1/3 of mixture on top of the cocoa nut mixture, and then sprinkle with the cocoa nibs. Allow to set in the fridge.
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