In a bowl, mix half of the nuts with all of the other ingredients.
Wet ingredients and topping
Puree the coconut oil, dates, almond butter and water in a blending cup, add to the dry ingredients, mix well (if the mixture is too dry, add several tablespoons of water or almond milk). Transfer the mixture to the tray, press down. Scatter the remainder of the nuts and oats on top, freeze the tray for approx. 2 hrs.
Puree the coconut oil, cocoa powder, maple syrup and cinnamon in a blending cup until smooth. Remove the tray from the freezer, cut the mixture into approx. 10 pieces, drizzle with the sauce, sprinkle with the cacao nibs.