Toffee Vanilla Ice Cream Slices
[Vegan]

To Make the Base:

1. In a food processor, pulse all of the base ingredients until they come together. Press mixture into the bottom of your tin or container.

To Make the Ice Cream:

1. Drain the cashews. In a food processor, blend all of the ice cream ingredients until very creamy and smooth. Set aside in a bowl.

To Make the Caramel Sauce:

1. In a food processor, blend all of the caramel ingredients until thick and smooth. Add a splash of the reserved soaking water from the dates if the mixture is lumpy or not combining.

 To Form the Slices:

1. Pour 1/3 of the ice cream into your tin/container. Pour 1/3 of the caramel sauce on top of the ice cream. Gently dip a knife into the mixture to create a swirl. Repeat for the rest of the ice cream and the caramel sauce.
2. Put the slice in freezer to set for at least 2 hours.

 To Make the Cookie Crumbs:

1. In a food processor, quickly whiz all of the ingredients until crumbly. You can have the crumbs raw, or bake them in the  oven at 356°F for about 10 minutes. If the crumbs stick together, separate them with your fingertips. Set aside.

To Make the Chocolate Drizzle:

1. Mix all the ingredients until combined. If your chocolate is lumpy, add a dash of water. Set aside.

To Assemble:

1. Remove the slice from the freezer. Cut into bars/squares. Drizzle the chocolate sauce on the slice and sprinkle on the cookie crumbs.
2. Serve immediately or keep in freezer to continue setting.