Vegan Ice Cream Bars: 1 ½ cups raw cashews. 1 ½ cups water. ½ cup maple syrup. 2 TBSP. vanilla extract. Chocolate Coating: 1/3 cup raw cocoa powder. 1/3 cup melted coconut oil. 1/4 cup maple syrup. Add cashews, water, maple syrup, and vanilla to a blender. Blend until very smooth. Pour into an ice pop mold, insert popsicle sticks, and freeze overnight. Remove the mold and place on parchment paper. Mix the chocolate coating and spoon to spread a thin layer of chocolate mixture on all sides of the bars. Enjoy!