Vegan Copycat Buster Bars

1 Make the ice cream first, using just the top thick part of the chilled coconut cream, scoop all of that into a large mixing bowl or a stand mixer. Start whipping on high until it starts to get fluffy, add the powdered sugar a little at a time while you are whipping. Then add the vanilla, seeds from the vanilla bean, if using, and salt. Continue to beat on high until it is light and fluffy like whipped cream. It may take a few minutes.
2 Line your wax cups up on a baking sheet or something flat you can stick in the freezer. Place a few peanuts in the bottom of the cup, and then a scoop of the ice cream mixture. Place in freezer for about 45-60 minutes. You can store the remaining ice cream mixture in the fridge to wait for the next round.
3 While the first part is freezing, make the hot fudge sauce. Place all the fudge ingredients in a sauce pan, whisk and heat on medium low until everything has melted together. Let heat for a few minutes until it has thickened slightly. Remove from heat and set aside, and let cool.
4 Once the first part of the bars in the freezer are semi firm, make a layer on top of that of peanuts, then a good amount of hot fudge sauce. Place a Popsicle stick into the center of each cup, then place back in the freezer for another 30-45 minutes. 
5 Once that is all firm, place another scoop of ice cream on top, smooth out the best you can. Place back in freezer overnight.
6 The next day, make the chocolate dip. Melt the chocolate in the microwave in 30 second intervals, stirring each time until it is melted completely. Stir the coconut oil into the hot chocolate, and whisk until it is fully combined and smooth and glossy. I placed the chocolate dip into a deep liquid measuring cup so I could fit the whole pop in at once. Let cool a bit, then dip the pop in, I dipped it twice. Then place back into the freezer for a few minutes. Enjoy!