Line an 8x8 inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle. Set aside

In a large food processor, crush the cashews. Add in the dates and process until broken down and mixed with the cashews. Then, with the processor running, stream the water in until the crust begins to stick together in crumbles.

Pour the crust into the prepared baking pan and press our firmly and evenly. Place into the freezer.

Put all the ingredients, except the chocolate chips, for the cookie dough into the food processor and process until totally smooth, stopping to scrape down the sides often. Make sure to scrape under the blade too, as the agave gets stuck under there.

Once smooth, transfer to a bowl and stir in the chocolate chips. Spread over the crust evenly and place back into the freezer.

Place the banana coins and agave in a high-powered blender and blend until smooth. You will need to stop and scrape down the sides A LOT at the start. I find it’s easier to start with the “chop” setting and, once the banana begins to thaw, alternate between “chop” and “stir” until it’s creamy and smooth.

Spread the banana onto the cookie dough mixture and freeze until hard, at least 4 hours to overnight.

Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth and creamy. Pour the melted chocolate into a shallow, rimmed plate,

Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment lined baking sheet. Place into the freezer for a few minutes to set the chocolate.

DEVOUR