Place the cashews in a bowl. Top with hot water so the cashews are covered by at least 1" of water and let soak for at least 60 minutes.
While the cashews are soaking, make the crust. Add the pecans, cacao powder, dates and coconut oil into the food processor. Process on high until a thick dough comes together. Transfer the dough into a tart pan and press it into a crust.
Drain and rinse the cashews then transfer them to a blender. Add the melted chocolate chips, cacao powder, coconut oil, maple syrup, vanilla, salt and 2 tablespoons of water. Blend on high until smooth and creamy (you want it to be thick, but still somewhat pourable (kind of like the consistency of a thick pancake batter). If it's too thick, add another tablespoon of water.
Pour the filling into the crust and, if using, arrange extra pecans on the top. Freeze for at least 2 hours, preferably overnight.
When ready to serve, allow the tart to come to room temperature for about 10 minutes. The cut it into slices and enjoy!