No-Bake Date-Stuffed Vegan Cashew Cardamom Ice Cream Bars

Soak both the cashews and the cardamom pods either overnight, or "flash soak" in boiling water for 1 hour. Line a 9x9 pan with parchment paper. In a high-speed blender, combine soaked cashews and cardamom pods, with the coconut milk, maple syrup, vanilla extract, and salt. Blend on high until completely, velvety smooth. Transfer the cashew cardamom mixture into your lined pan. Gently ensure it is evenly distributed throughout the pan. Place in freezer for 1 hour. Flatten the dates by smushing the edges until they are flat. Place the dates on top so they can lie flush against the ice cream. Now melt the chocolate by combining it with coconut oil in a microwave safe bowl, and heating in 15 second increments, stirring between each interval. Pour over the entire surface area of the dates, gently. Sprinkle with crushed peanuts and salt. Freeze overnight or for a minimum of 8 hours. Cut into bars!