1️⃣ dry drained chickpeas and remove majority of skins. 2️⃣ mix all cookie dough ingredients, except for dark chocolate, in a food processor until smooth. scrape down as needed. stir in chopped chocolate. transfer to a bowl and rest in fridge for 10-15 mins. 3️⃣ to make vanilla filling, drain soaked cashews. blend all ingredients in a high-speed blender until smooth. 4️⃣ to assemble, line a small loaf tin with parchment paper, divide cookie dough into two equal portions. press one portion out into one even layer in the bottom of tin. lift pressed cookie dough out with the parchment paper, cover, and chill in fridge. 5️⃣ line tin again with new parchment paper. press other cookie dough portion out in the bottom of tin. pour vanilla filling into tin, cover and transfer to freezer for 1 hour or until vanilla cream is fairly set. 6️⃣ once set, place other pressed cookie dough layer on top, then cover and transfer to freezer for another 1 to 2 hours. 7️⃣ to serve, cut into 6-8 bars using a sharp knife while pressing slowly. store in a container in the freezer for up to 1 month.