Place the cashews (for the crust) into a large food processor and pulse until broken down and crumble. Add in the dates and cocoa powder, and pulse until combined and the mixture begins to form a crumbly dough.

Transfer the a bowl and add in the water. Use your hands to work the dough until it sticks together.

Press the crust firmly into the bottom of a parchment lined 8x8 inch pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cream.

Drain the soaked cashews and place them, along with the mint, almond milk, honey, peppermint extract and a pinch of salt, into a large, high-powered blender.

Blend until smooth and creamy, scraping down the sides as necessary.

Transfer the cream to a medium bowl and place into the refrigerator until it cools, about 30 minutes. This is so the chocolate doesn't melt when you stir it in.

Once cooled, stir in the minced chocolate and then pour the cream over the chilled crust and spread out evenly. Place into the freezer to fully set, at least 6 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!