Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for 15 minutes until they are soft. Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Put in the freezer. Now blend all cream ingredients (except Moringa) in your high-speed blender. Set aside about 2/3 of the cream and blend in the Moringa with the remaining 1/3 cream. Spread the regular cream on top and freeze for 30 minutes. Finally spread the Moringa cream on top and sprinkle with Moringa powder. Freeze again for at least 3 hours (better overnight). Let the cake thaw before you enjoy it!