Vegan GF Snickers Ice cream bars

Directions

1. 1) To make the nut and seed crust: a)Line the loaf tin in parchment paper at bottom and sides. b)Put 1/2 cup of dry roasted peanuts, 1/2 cup of unsalted sunflower seeds, 1/4 cup hemp hearts ( or other seed/ nut substitute) 2 tablespoons of maple syrup, 2 tablespoons of peanut butter, 1/4 cup of rolled oats, a pinch of salt in a food processor and blend. If mixture looks too dry, you can add 1-2 tsp of water. If mixture looks wet, you can add more oats. c) Using a spatula, spread nut and seed layer into tin. Chill tin in freezer.
2. 2) To make the cashew ice cream: a) Soak raw cashews in cold water for 2-3 hours. Or use heated water and soak for 15 mins to soften. b) Drain the water. Put soaked cashews, 1/2 cup of coconut cream (solid part of coconut from full fat can of coconut milk) 3 dates soaked, 1/3 cup of maple syrup, pinch of salt, 1/4 cup coconut oil softened into a high speed blender. c) Blend until combined. d) Pour this cashew cream layer over the crust layer and freeze in freezer. Ideally at least 2 hours so this layer firms up before adding additional layers.
3. 3) To make the date caramel: Soak 15 pitted dates in warm water for 15 minutes. Blend up in a high speed blender with 4-5 tablespoons of water. Pulse a few times, then blend for about a minute until a thick paste forms. Combine 1/3 cup softened coconut oil, 1/3 cup maple syrup, 1 1/2 tsp vanilla extract, 1/3 cup of peanut butter into a sauce pan and heat on medium low for 3-4 minutes. Whisk occasionally until well combined. Remove pan from heat and fold in the date paste. Stir for a few mins until fully combined. Let cool completely, and store in a container refrigerated. You can reheat before right before pouring for 30 seconds in the microwave and sauce will pour easily.
4. 4) To make dark chocolate glaze: a) combine 1/3 cup vegan chocolate chips or 70% dark, 1/3 cup cocoa powder, 2 tablespoons maple syrup, 1/4 tsp salt, 2 tablespoons peanut butter. b) heat mixture over a double boiler until chocolate melts. c) Remove from heat and allow to cool slightly.
5. ASSEMBLY 1) Remove pan with chilled cashew/nut crust layers from the freezer. 2) Sprinkle a layer of chopped peanuts, rough chopped. I used roughly 1/2 cup. Heat date caramel slightly so it's pourable. Pour this layer over the peanuts. Peanuts might poke through a little bit. That's ok 3) Pour chocolate glaze layer next, this will be the top layer and should cover the others pan completely. You can drizzle a little bit of chocolate to make it fancy. 4) Now pop this tin back into freezer and chill for at least 4-6 hours, up to overnight. After chocolate has slightly cooled, I cover the tin with a layer of plastic wrap to avoid freezer burn.
6. To serve: Remove tin from freezer. Let it defrost for 5 mins. Using a sharp knife, dipped in warm water, slice into bars. I made long slices so they are more like the size of the freezer bars you get but if too large you can split in half. Store extra bars in freezer and defrost for a few minutes before eating.