Start by soaking the cashews. If using very hot water, soak 1-2 hours. With cool water, soak for at least 4 hours or up to 12 hours. The cashews should be fully soaked before proceeding with the other steps.
300 grams raw, unsalted cashews
Line a 20cm (8 inch) square tin with parchment paper and set aside.
To make the brownie layer, add the dates, nut butter, coconut oil, coconut milk, and vanilla to the bowl of a food processor fitted with the blade attachment.
Remove the dough and divide into two equal pieces. Press into discs, then place each between two sheets of parchment paper. Roll to about 5mm (1/5 in.) thick.
Remove the top layer of parchment paper and trim the brownie pieces to fit your tin. Place the bottom layer into the prepared tin and freeze while preparing the ice cream. Set the top layer aside for now.
Once the cashews have soaked, make the ice cream filling. Prepare the jam (see notes).
Add the cashews, coconut cream, maple syrup, and vanilla to a blender, high-speed food processor, or tall container (for immersion blender).
130 grams coconut cream (scooped from the top of a can of full-fat coconut milk), 100 grams maple syrup or honey, 2 teaspoons pure vanilla extract
Blend until very smooth and no cashew pieces remain. Depending on your mixer, this could take several minutes.
Spoon the cashew ice cream over the frozen brownie base layer and spread evenly. Top with the raspberry jam and swirl together.
150 grams raspberries OR 100 grams (~1/2 cup) raspberry jam*
Add the second brownie layer over the filling, gently pressing to ensure good contact.
Freeze for at least 4 hours, or overnight. Once frozen, cut into bars and serve. Leftover bars can be stored in an airtight container in the freezer for up to a month.
* To make raspberry jam yourself for this recipe, simmer the raspberries with an optional drizzle of honey for 10 minutes, then chill fully before adding to the ice cream. To chill rapidly, place the base of the pot in a bowl filled with ice water.