Vegan Chipwich Ice Cream Sandwich Bars

For the base: Press 1 cup of Daily Harvest cacao nib and vanilla bites down into a pan to create a thick bottom layer.

For the ice cream: In a blender, combine 1 cup of cashews (soaked overnight and drained), 3 tablespoons of maple syrup, 2 tablespoons of maca powder, a splash of vanilla, a pinch of sea salt, and 1/3 cup of oat milk. Blend until the mixture is thick and creamy.

Place the blended cashew ice cream mixture in the fridge for about an hour to thicken up.

Once thickened, spread the cashew topping evenly onto the prepared bites base in the pan. Place the entire pan in the freezer overnight to set completely. 

Before serving, thaw the bars for a few minutes, then slice into desired portions.