Soak the cashews for 3-6 hours. Then give them a gentle rinse.
Prepare the Chocolate Cookies first, either make them or use the store-bought ones.
Add the cashews, date paste, plant milk, seeds from the vanilla bean to a blender to blender.
Pour out about half of the mixture into a bowl.
Melt the chocolate in a microwave or over simmer water.
Add the melted chocolate and hot water to the remaining mixture in the blender to blend until smooth. Scrape down the sides as needed.
Transfer the chocolate mousse mixture into a bowl. Refrigerate the mousse mixtures for 10-20 minutes.
FInal assembly: Break 2-3 chocolate cookies/Oreos into 2 jars. Scoop in the vanilla mousse and chocolate mousse to layer up. Add more chocolate cookies/Oreos, crushed peppermint candy cane, coconut cream on top. Enjoy!
Video
Notes
I use a Vitamix blender with its 32oz container to make the mousse part because the quantity is small. If you're going to use the 64oz container, which comes with the blender, I'll suggest doubling the recipe for a smoother blending time.