To prepare the ice cream bars, add the cashews, water, maple syrup, and vanilla to a blender. Blend until very smooth, with no visible cashew pieces remaining.
Pour the blended mixture into an ice pop mold (mine makes 10 large pops, this may vary among molds), insert popsicle sticks, and freeze until solid, about 6 to 8 hours, or overnight.
When the ice pops are firm, run the ice pop mold upside down under hot running water to help remove the ice pops. Lay each ice cream bar down on a large baking sheet lined with parchment paper, so they will be easy to coat in the chocolate later. Place the pan in the freezer while you prepare the chocolate coating.
To prepare the chocolate coating, stir together the cacao powder, maple syrup, and coconut oil. Make sure the maple syrup is at room temperature, so the mixture will remain runny. Use a whisk to stir well, breaking up any clumps.
Remove the ice cream bars from the freezer, and use a spoon to spread the chocolate mixture on one side of the bars. Use the spoon to spread the coating into a thin layer, so it will harden quickly. If you'd like to add crushed nuts to these bars, sprinkle some on as soon as the chocolate is added, while it's still wet. They won't stick once the chocolate has hardened. Flip the bars over and coat the other side. As soon as the chocolate is firm, the bars are ready to eat, or you can store them in an airtight container in the freezer for up to 3 months.
Nutrition information is for 1 of 10 large ice cream bars. If you use a smaller ice pop mold, you may wind up making more bars than this, with lower calories for each. This information is just an estimate, and not a guarantee.For other ice cream flavors, be sure to read the full post above!