Halve the dates, remove the pits, and chop them finely. Combine with the cashew kernels in a bowl, pour over boiling water, and let soak for about 1 hour.

Drain the mixture using a sieve and let it drip dry. Blend with maple syrup, soy drink, soy cream, and vanilla seeds in a high mixing bowl until the mixture is smooth.

Pour the mixture into an ice cream maker and let it freeze for 30 to 35 minutes until creamy. Alternatively, place it in a freezer-safe bowl and freeze for 3 to 4 hours, stirring occasionally.

Meanwhile, finely chop the chocolate and set aside 4 teaspoons for garnish. Fold the remaining chocolate into the ice cream mixture halfway through the freezing process.

To serve, scoop the vanilla-cashew ice cream into bowls and garnish with the reserved chocolate shavings.