Soak the cashews in water and set aside. We’ll come back to those later.

Crumble graham crackers either via Nutra Ninja or blender. In a small bowl, mix together graham crackers and butter until combined.

Melt vegan butter in a microwave safe container for 30 seconds.

Cover a stoneware loaf pan with parchment paper and pour graham cracker crumb mix into pan.

With the 1/4 cup measuring cup, press down on the graham cracker crumb mix until firm. Place in freezer for one hour. Go do something else and then come back to the middle layer one hour later

Once your first hour is up, make the sauce. Boil one cup water.

Add cacao, dates, water and olive oil into a Ninja or blender and mix. You may want to leave a little water and oil out and add more if needed to a fudgey consistency.

Pour over graham cracker layer and leave some aside to drizzle over the top. Place back into the freezer for another hour.

After your second hour is up, it’s time to make the ice cream layer. Place your ice cream ingredients into a Ninja or blender and mix.

The consistency should be thick but still runny. Pour over top the fudge layer and let the ice cream cake sit overnight in the freezer.