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Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, and salt to a high-speed blender
Blend on high until the mixture is completely silky and smooth, about 1-2 minutes
Pour the chocolate mixture into ice-cream bar moulds and transfer to the freezer for 2-4 hours until completely firm and set
Using a bain-marie, gently melt the chopped dark chocolate and coconut oil together until glossy
Remove the bowl from the heat and stir through the chopped almonds and raw cacao nibs
Remove the ice-cream bars from their moulds and dip each bar into the melted chocolate mixture until fully coated
Lay the coated bars onto a tray lined with parchment paper
Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap and harden