This recipe starts off with soaked cashews. You can soak them overnight or use this quick soak method to have them soaked and soft in 30 minutes. Then drain the cashews and place in a blender and set aside while the cups are made.

Melt the white chocolate by placing it in a heat-safe bowl and placing that over some boiling water. Or, melt the white chocolate by placing it in a microwave safe and microwaving on high on 20 second increments, stirring between - until it's melted.

Coat 6 silicone muffin cup liners with the white chocolate and swirl it around so it coats the bottom of the muffin liners and about 2/3rds up the sides as well.

Set the white chocolate cups in the silicone liners aside to harden.

Now make the filling by adding in the cocoa, sugar, salt, vanilla, coconut oil, and milk to the blender along with the cashews and blend on high until creamy. You might have to stop the blender and scrape down the sides a few times until the filling is creamy.

By now, the white chocolate cups should be ready so gently, remove them from the molds and set on a plate.

Spoon a tablespoon of chocolate filling into the hardened white chocolate cups.

Place a teaspoon or two of the raspberry jam in some and some of the crushed Oreo's in the others - or, add a combination of the jam and Oreo's to both.

Top with more of the chocolate filling.

Then, pipe on the whipped topping in swirls and ad in the eyes and these are ready for your Halloween table!