Process all crust ingredients in a food processor into a sticky finely crumbled mixture. Transfer into a parchment-lined small tupperware container (I used one that's 4.5"x4.5") or anything of a similar size. Press down into an even flat crust. Freeze while working on the next step.
Make sure all further ingredients are at room temperature. Blend all cashew cream layer ingredients in a power blender until smooth. Transfer this mixture into the prepared pan over the crust and smooth out. Freeze for 15-20 minutes.
Blend all caramel layer ingredients into a smooth consistency in a power blender. Remove the pan from the freezer. Sprinkle the 3 tbsp nuts over the cashew cream layer. Leave about 2 tbsp of the caramel mixture in the blender, and spoon the rest evenly over the nuts in the pan. Freeze for 10-15 minutes.
Add all chocolate ganache ingredients to the 2 tbsp caramel layer already in the blender and blend until smooth. Spoon this mixture over the caramel layer in the pan. Smooth out the top.
Sprinkle with desired toppings and then freeze for 5-6 hours or overnight to set. Remove from pan, trim edges, cut into slices and enjoy! Keep frozen until serving time, or thaw out lightly a few minutes first (this one gets messy to slice if too thawed out, so I recommend slicing and plating while frozen). Keep any leftovers frozen. Enjoy!