In a food processor, pulse the pecans until they are in small pieces. Add the dates, cocoa powder and vanilla. Slowly add water until it forms a ball.

Press it into a 9 inch springform pan and spread out so it covers the bottom evenly. Freeze while making the chocolate layer.

Rinse the cashews and add them to the blender along with everything else. Slowly add more milk if needed.

Pour over the base and freeze for 4 hours or more. Thaw for 45 minutes before serving.