Step 1

Soak the cashews in warm water overnight. Drain and rinse.

Step 2

Blend the date rolls in a blender or food processor into small crumbles/chunks.

Step 3

Press into an pan (I used this 9×6″ dish, but an 8×8″ square works too) that has been lined with parchment paper.

Step 4

Blend all the remaining ingredients in a high speed blender until very smooth and creamy. Add up to 1/4 cup non-dairy milk or if needed and use the tamper to help it blend.

Step 5

Pour on top of the crust.

Step 6

Freeze overnight.

Step 7

Slice into bars. Enjoy!

Step 8

Keep in the freezer for 1-2 weeks.