In a blender combine 1/2 of the soaked and drained cashews with the lemon juice, coconut oil, coconut milk and maple syrup and blend to combine.

Add the rest of the cashews and blend again for a few minutes until completely smooth.

Stir in the chocolate chips.

Line a 13x 9 pan with parchment paper, then fill the bottom with graham cracker sheets. It will take about 7 full sheets + one broken up to fit the rest of the pan.

Pour cashew cheesecake mixture on the graham crackers and spread out evenly.

Then place the remaining graham crackers on top like you laid them on the bottom.

Freeze for at least 4 hours to set.

Remove the pan and slice them into squares (whatever size you like), then store back in the freezer in a air tight container.