Soak the almonds: Cover 1 1/2 cups raw almonds with about 4 cups of water. Let them soak overnight or for at least 1 hour.

Prepare the almond milk base: Drain and rinse the soaked almonds. Add them to a high-speed blender with 4 cups of fresh water and 4-6 dates. Blend for about 2 minutes until very finely ground.

Strain the milk: Line a bowl with a double layer of cheesecloth or a nut milk bag. Pour the almond mixture into the cloth and gently squeeze to release the milk. This takes about 3-5 minutes.

Flavor the almond milk: Rinse the blender. Pour the strained almond milk back in. Add 1/3 cup cacao powder, 1 tablespoon vanilla bean seeds, and a pinch of salt. Blend for 1 minute until smooth and creamy.

Make the coffee ice cube base: In the blender (no need to rinse again), combine 1 cup canned coconut milk, 3 tablespoons malted milk powder, and 1 tablespoon vanilla bean seeds. Blend until smooth.

Assemble the ice cubes: Pour the coconut milk mixture into ice cube molds, filling them halfway. Top with 1 cup strong black coffee. Freeze for at least 4 hours or overnight.

Serve: Pour the chocolate almond milk over the frozen coffee ice cubes. Enjoy your dreamy treat!