In a food processor, combine Sol-Ti Coconut Cashew Supermix, raw pecans, and pitted Medjool dates. Process until the mixture comes together and forms a slightly sticky dough.

Line a loaf baking pan with parchment paper. Press the coconut cashew mixture evenly into the bottom of the pan to form the first layer. Place it in the freezer while you prepare the vanilla ice cream filling.

In a large bowl combine the raw cashews and water together and place in the fridge to soak for at least four hours (overnight is best).

In a high-speed blender, combine soaked raw cashews, coconut cream, melted coconut oil, pure maple syrup, and vanilla bean powder. Blend until smooth and creamy. It should resemble heavy cream.

Pour the vanilla ice cream filling over the coconut cashew base into the pan. Smooth the top with a spatula. Return the pan to the freezer and let it set for at least 4 hours or until firm.

In a small bowl, mix softened coconut butter and date syrup until well combined.

Once the vanilla ice cream layer is firm, spread the caramel sauce evenly over the top. Use a spatula to create a smooth layer. Add the pecans to the top of the caramel sauce. Sprinkle with sea salt or shredded coconut.

Place the pan back in the freezer and let the bars freeze for an additional 1-2 hours or until completely set.

Once fully frozen, remove the bars from the pan using the parchment paper as handles. Place it on a cutting board or wire rack and slice it into bars or squares.

Serve your Raw Vegan Caramel Ice Cream Bars immediately. Store any leftovers in the freezer, separating layers with parchment paper.