For the ice cream, add cashews, coconut cream, raspberries, maple syrup, almond extract, vanilla extract, and coconut oil to a high-speed blender and blitz until smooth and creamy.
Add 2 teaspoons of almond butter to the bottom of 4 silicone ice-cream molds. Fill with the raspberry ice cream mixture and insert a wooden lolly stick into each.
Freeze for 6 hours or until completely set then remove the ice creams from their molds. Place them back in the freezer while you prepare the coating.
Coating
Melt the cacao butter over a double boiler (bain-marie) and whisk in the remaining ingredients.
Line a baking tray with some parchment paper. Dip the ice cream bars in the coating, repeat for a second coating if you like!
Serve immediately or store in the freezer in an airtight container.
Notes
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.