Prep the cashews by soaking in water for 1-2 hours, or if you're short on time, boil water, then pour over the cashews, and wait at least 30 minutes.

Heat your oven to 350 degrees.

Make the flax eggs: combine the ground flax with 9 tbsp. of warm water, and set aside, stirring often, for at least 10 minutes.

Slowly heat the coffee, whiskey, butter and sugars in a small sauce pan for a few minutes on medium low. Don't let it simmer, and remove from heat once the butters melt. Stir well, and then set aside for several minutes to cool.

In a large mixing bowl, combine the flour, baking soda, salt and cinnamon. Slowly add the coffee mixture, stirring well. Then pour in the flax mixture, stirring well.

Spray your bundt pan with oil (I use coconut oil spray). Then pour the pecans and then the chocolate chips into the bundt pan, spreading evenly. Next, pour the batter over the pecans and chocolate.

Bake the cake for 40-45 minutes, until a toothpick in the center comes out clean.

Rinse and drain the soaked cashews, and place in a high-powered blender. Add the sugar, vanilla, and whiskey, and blend on high until combined.

Poke holes in the bottom of the bundt cake, and pour about 1/4 of the icing over the bottom of the cake. Then, let the cake cool completely.

Once cool, turn the pan over to remove the cake, and pour over more icing. For serving, pour some icing on a plate, and then top with the sliced cake, or serve with the remaining icing on the side.