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1
Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.
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2
Place almonds into a large food processor and pulse until broken down and crumbled. Add dates and pulse until combined and mixture begins to form a crumbly dough. Add cocoa powder and pulse until mixed.
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3
With the food processor running, stream in water until well mixed.
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4
Press the crust firmly into the bottom of the prepared 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 topping.
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5
While the crust chills, empty ice cream into a large bowl and use an electric hand mixer to beat until smooth and fluffy.
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6
Spread the ice cream over the crust and freeze until firm, about 4 hours. Once firm, remove from pan and cut into 16 bars. Place one almond on the middle of each bar. Place back into the freezer to firm up for 30 minutes or so. You want them nice and chilled.
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7
Once frozen, place chocolate into a microwave-safe container and microwave on half power using 30-second intervals, stirring between each interval, until smooth and creamy.
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8
Drizzle each bar with the chocolate and place onto a parchment-lined baking sheet. Place into freezer for a few minutes to set the chocolate. Devour!
