Bring a pan of water to boil and add the 4 Manicotti pasta shells and simmer for 10 minutes

Drain and let pasta shells cool, making sure to prop them open with wadded up wax paper or paper towels or foil

When cooled - and just before filled with cream - remove wax paper, paper towels or foil.

For The Chocolate Cashew Filling:

To a blender or food processor, add soaked cashews and almond milk and pulse till creamy

Add cocoa, brown sugar, instant coffee and melted coconut oil and pulse till well incorporated

Spoon the cashew chocolate mix into an icing bag with nozzle of your choice or a sandwich bag with a tip cut off, and fill each cooled manicotti shell generously with cashew chocolate filling.

Place in the fridge for 30 minutes to an hour

For The Chocolate Sauce:

Add coconut oil to a saucepan and add chopped chocolate - stirring vigorously till chocolate and coconut oil are melted. Add vanilla and spoon sauce over stuffed manicotti

Serve immediately - but the leftovers are just as good the next day.