Bring ¼ c. water to boil in a medium saucepan and sprinkle the gelatin over the top. Turn off the heat and set aside for ten minutes.
Place 1¼ cups water in a high-speed blender with the maple syrup, the drained and rinsed cashews, and blend for 30 seconds until pureed.
Pour the mixture into the saucepan with the gelatin over medium heat, whisking until dissolved. Remove from the heat and add 2 tbsp of the chocolate chips.
Transfer the mixture back into the blender and add the cocoa powder, vanilla, lemon juice, and salt. Blend for one minute.
Pour the mixture into a glass storage container and freeze for one hour.
Remove from the freezer and fold in the remaining 2 tbsp chocolate chips, the marshmallows pieces, and the optional nuts. Freeze for six hours.