Place graham crackers and coconut oil in a food processor. Pulse to combine.
Spoon equal amounts of mixture into silicone muffin mold cups. Shape crust to cover the bottom and sides evenly. Place in the freezer to set.
Combine Shakeology, coconut milk and cashews in a blender. Blend until smooth.
Pour equal amounts into each muffin cup. Set in the freezer for at least two hours.
Serve immediately or keep frozen in an airtight container for up to one week.