1. First, take some frozen coconut milk, dates, cashew butter and vanilla extract and mix it up in a blender. Coconut milk helps to keep the base of the ice cream creamier. Also, make sure that the dates are soaked well before you add them to the blender so they break down into a paste easily. The cashew butter can also be replaced with soaked cashews.

2. Next, freeze the mixture for 2-3 hours. You can use the chocobar mould like Pooja has done or any other mould of your choice.
3. Add water to powdered peanut butter to make a paste and pour it over the mould as a thin layer and freeze for two more hours. Pooja added that powdered peanut butter has 85% fewer calories from fat and twice as much protein.
4. Now dip the ice cream in some dark chocolate that has been melted with coconut oil and voila!