Drain and rinse the cashews well, discarding the soak water.
Combine the drained cashews, almond milk or water, coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy. Stop and scrape down the sides, if needed, to make sure everything is mixed evenly.
Pour the mixture into 4 small dishes (each serving is roughly 1/2 cup), then place them in the fridge to chill until set, about 3 to 4 hours, or overnight.
Serve chilled, with coconut whipped cream, sliced strawberries, and/or shaved chocolate on the top, if desired.
You can make this dish up to 3 days in advance, but I recommend keeping the tops covered if you're going to make them more than 24 hours in advance. (That way the tops won't absorb any other flavors from your fridge.)