These frozen squares are a super original raw variation on a classic ice cream sandwich. With vegan ice cream between yummy layers of nuts, dried apricots and coconut, they're both decadent and nutritious. To switch it up, you can replace the dried apricots with Medjool dates, or use both and go half-half. For the best texture, take these bars out of the freezer and let them sit at room temperature for a few minutes before serving. And if you make too much of the dried apricot-nut mix, just roll up the leftovers to make awesome energy balls! Our organic dried apricots are sulfite-free and don't contain any preservatives, which explains why they're a nice golden brown instead of bright orange. They're sweet, juicy, soft and they make a perfect snack or great addition to your Mediterrannean-inspired recipes. Dried apricots can be rehydrated and used in a variety of recipes, from soups, salads and tajines to desserts, jams, coulis and chutneys. Their flavour makes them an excellent pairing for almonds and cashews. This recipe was created in collaboration with Lacrem, a local Quebéc company that produces delicious vegan ice cream.