Place all of the ice cream ingredients, except gelatin, into a blender. Blend until smooth. If your dates are fairly dry or you don't have a high speed blender you may need to let the mixture sit to let the date pieces soak up moisture. After at least 10 minutes re-blend to completely smooth out the cream.

Turn your blender on low and slowly pour in the gelatin as the mixture is moving. This prevents clumping! Put the top back on and turn the blender up to completely blend the gelatin. Taste for flavor balance, and adjust if needed.

Pour this liquid into your popsicle molds. Place them in the freezer, until frozen solid. I will let you figure that out due to variations in freezers and mold sizes.

Melt the coconut oil and then whisk in all of the ingredients. Taste for flavor balance, and adjust if needed.

Toast a handful of your favorite nuts and then chop them up into small pieces. Set aside in a sauce or bowl.

Put some hot water in a bowl or pyrex measuring cup. Dip the plastic molds into the hot water for bout 10 -20 seconds, until they can slide when you press the sides. 

Using a large spoon, pour the liquid chocolate over the ice cream bar until it is completely covered. Before the chocolate hardens, sprinkle the nutty bits all over it. Place the finished ice cream bars in a ziplock bag in your freezer.

Enjoy one now and another one later!