Bring a kettle of water to a boil. Place the cashews and dates in a bowl and add enough boiling water to cover. Soak for 30 minutes. Drain and rinse the cashews and dates. Add them to a blender with 4 cups fresh, filtered water and coconut oil. Blend on high for 60 seconds, until very smooth. Scrape down the sides if necessary and blend again on high until all of the cashew pieces are well pureed.
Place 1⁄4 cup water in a saucepan. Sprinkle the gelatin over the top and set it aside to bloom for 10 minutes. Pour the cashew milk mixture into the saucepan with the gelatin and add the ground coffee beans. Set the pan over medium heat, and whisk until the gelatin has dissolved completely, about 2 minutes. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Pour the coconut cream, maple syrup and espresso into a medium size metal bowl, set on ice over a larger bowl. Set a fine mesh strainer on top of the bowls.
Pour the cashew-coffee mixture through the strainer and stir it into the coconut cream. Press on the coffee beans in the strainer to get the maximum coffee flavor then discard the beans. Mix in the vanilla and sea salt and stir until cool.
Chill the mixture thoroughly over the ice bath, about 30 minutes, stirring frequently. Freeze the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a 9 x 13-inch baking pan, level the top, cover tightly and freeze until firm, at least 6 hours.
Set the ice cream out at room temperature for 15 minutes before scooping. Enjoy with cacao nibs sprinkled on top, or on it’s own!