Drain the soaked Cashews and begin to puree them in a high-speed blender. Slowly add the water until a creamy milk has been made.
Combine the coconut oil, coconut cream, agave, salt, vanilla, and cocoa and puree until mixed. Pour the mixture into a metal bowl and pop in the freezer for a couple of hours.
Stir the mixture after a few hours. Return to the freezer, string every couple of hours until its 'pudding consistency'. Stir in the cocoa nibs and place the mixture into a freezer proof container until fully set.
Once you're ready to serve, let it soften for a few minutes on the counter before scooping.