Place the cashews in the heatproof bowl and cover them with 500 ml of boiling water.

Soak the cashews for 15 minutes, or soak them in cold water for 4 hours.

Wash the 200 g strawberries and drain them thoroughly.

Drain the soaked cashews and transfer them to the blender.

Add the strawberries and coconut cream to the blender.

Add the vanilla sugar and blend until the mixture is completely smooth and creamy.

Pour the strawberry mixture into the ice cream bar molds and insert the sticks if included.

Freeze the filled molds for at least 4 hours, until the bars are fully firm.

Break the dairy-free dark chocolate into the heatproof bowl and add the coconut oil.

Microwave the chocolate in short intervals and stir until fully melted.

Pour the melted chocolate into the tall narrow glass and line the baking sheet with parchment paper.

Slice the strawberry into four thin pieces for decoration.

Unmold one frozen bar and dip it quickly into the melted chocolate.

Place the coated bar on the lined baking sheet and press one strawberry slice onto the wet chocolate.

Repeat the coating and decoration process with the remaining bars.

Serve immediately, or return the bars to the freezer and thaw them for 10 minutes before eating.