In a food processor bowl crush nicely pecans and cashews. Next, add the rest of the base ingredients and process until nice sticky dough creates.
Divide the dough into 8 portions. Put one portion aside. From the rest, form small truffles and press firmly at the bottom of the muffin tin. In this way, you create 7 bases of Mini Pies. Use the spatula to flatten nut base. Or 6 if you want your Pies to be a bit bigger.
Put form aside. In the food processor bowl mix all the chocolate cream ingredients until completely smooth. Adjust sweetness by adding more or less maple syrup. Pour on top of the base layer, flatten with the spoon or spatula and place in the freezer.
To make an orange caramel. Blend pitted dates with coconut milk, coconut water and some more water until nice and smooth texture creates. Keep adding water slowly so the caramel won't get too runny. Add a tiny bit of salt to break the sweetness of caramel (optional).
Remove the raw pies from the fridge and top each one with caramel. Using the spoon flatten the top of each pie. From the rest of the nut base. - form tiny truffles and top each pie with the truffle.
Place back in the freezer for around 2 - 3 hours. Remove, let it thaw for 10 - 15 minutes in a room temperature and drizzle with some more dark chocolate (optional). Top with an orange swirl. Enjoy!