• Tip: before you begin, scoop out 2 tablespoons of solid coconut cream (the thick part of a can) for the salted caramel, then stir the rest of the can well before using it for the vanilla base.

Prepare the vanilla base

• Drain the cashews. Blend them with the coconut cream, plant-based milk, maple syrup, rum, vanilla, and salt until smooth and creamy.
• Taste and adjust sweetness or vanilla if needed.

Molding in two steps (part 1)

• Place sticks into the molds before pouring in the mixture. Fill each cavity two-thirds full with the vanilla cream.
• Freeze for 30 to 45 minutes, just until the base begins to set (it should be semi-firm, not completely frozen).

Prepare the salted caramel

• In a small bowl, combine the maple syrup, almond or cashew butter, solid coconut cream, melted coconut oil, and salt.
• Blend with an immersion blender or whisk vigorously until thick and smooth.
• If too dense, add 1 tablespoon of plant-based milk to loosen slightly.

Molding in two steps (part 2)

• Remove the bars from the freezer and check that the base is set but not rock-hard.
• Add the salted caramel on top (filling the remaining third), smoothing the surface if needed.
• Return the bars to the freezer for at least 6 hours, preferably overnight.

Prepare the chocolate coating

• Melt the dark chocolate in a bain-marie over low heat. Add the oil and stir until fluid and smooth.
• Pour into a narrow container suitable for dipping the bars.
• Let cool to about 32–33 °C (the chocolate should be fluid and warm to the touch, not hot).

Coat the bars

• Unmold the bars one at a time. Dip them quickly into the chocolate or spoon the coating over them. The chocolate will set within seconds.
• Place the bars on a tray lined with parchment paper.

Finish and refreeze

• Return the bars to the freezer for 15 to 30 minutes to fully set the coating.
• Store them afterwards in an airtight container.