Vanelja’s Raw Magnums with PB & Jam
(Makes about 6 popsicles)
1 cup cashews, soaked 5 hours or overnight, then rinsed
½ cup full-fat coconut milk
½ cup coconut yoghurt, natural & unsweetened
1 tsp lemon juice
1 dropperful liquid stevia
1 tsp xylitol
1 tsp vanilla extract
2/3 cup raspberries
3 tbsp chia seeds
raw chocolate or dark chocolate
Place all the ice cream ingredients into a blender and blend until super smooth. Add a bit more liquid, if needed, but keep as thick as possible. Taste and add sweetness, if desired.
Pour the ice cream mixture into ice cream molds and freeze for 2 hours until solid. In the meantime prepare the chia jam.
Mash the raspberries and stir in the chia seeds. Add some stevia, if you like. Leave to thicken for 2 hours.
Take the ice cream pops from the freezer and remove the molds. Spread about 1-2 tbsp peanut butter on top of each popsicle. The spread on the chia jam. Put in the freezer for 30 minutes.
Melt the chocolate and dip the ice creams in it. Top for example with peanut butter swirls or coconut flakes. Put back into the freezer for 30 mins, until solid. If you store the popsicles in the freezer longer, let them thaw for 15-20 minutes before serving.