Extremely delicious, melt-in-your-mouth, chocolatey, vegan and gluten-free chocolate popsicles for the perfect ice-cold temptation in between meals. Customizable, delicious and full of healthy ingredients.
Depending on the power of your blender, use the cashews unsoaked or (if your blender is not very powerful) soak the cashews beforehand, put them in a bowl for this purpose, pour hot water over them and let them steep uncovered for an hour. Drain and use. Alternatively, steep in cold water covered for at least 6 hours, drain water and use. I have a Bledtec and do not soak the nuts beforehand.
200 g raw cashews
To make the ice cream, place all ingredients in a high-powered blender and blend on high speed until creamy.
280 ml Almond milk or another vegetable milk, 130 g Medjoul dates, 30 ml maple syrup, 75 g Cocoa powder, 60 g Coconut oil, 1 frozen banana, 1 Pinch sea salt
Pour measurements into a popsicle mold and smooth out. Insert matching wooden sticks and place in freezer. Allow to set for at least 4 hours, but preferably overnight.
Provide any desired toppings for decorating. Remove popsicles from freezer and frost as desired.
Chopped almonds to taste, dark vegan chocolate, white vegan chocolate, Cocoa nibs at will, Raspberry powder, Vegan gummy bears or other sweets
Enjoy immediately or return to the freezer in an airtight container.