Who ever said ice cream has to be dairy-based? Who ever said vegan ice cream has to be sorbet? Serve them some truth with this cashew cream vegan popsicle delight. But keep the raspberry core a secret surprise!
Pulse the cashews, coconut cream, 2 tbsp maple syrup and vanilla in the food processor.
In a small saucepan over medium-low flame, combine the raspberries, the remaining 2 tbsp of the maple and the chia seeds. Stir occasionally.
Start filling the popsicle molds: fill each mold halfway with the cashew cream, add a dollop of the raspberry mix and fill all the way again with the cashew cream.
Freeze for at least 4 hours. Melt the chocolate with coconut oil and dip the popsicles. Let rest on parchment until the chocolate sets.
Chef's Tip:
You can boil the cashews for 15 minutes instead of soaking them overnight.
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