Vanelja’s Raw Magnums with PB & Jam

(Makes about 6 popsicles)

Ice cream:
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

peanut butter

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.


Strawberry Creamsicles with Raw Chocolate Frosting & Clover Flower Sprinkles

2 cups organic strawberries
1,5 cup cashew nuts (soaked for 1 hour)
2 tbsp melted coconut oil
1/2 tsp vanilla powder
few drops of stevia

Cut strawberries into pieces snd remove stems. Add strawberries, soaked&drained cashews and coconut oil into a blender and blend until smooth. Add vanilla and a few drops of stevia and mix. Check the taste. Pour the mixture into ice pop molds and freeze until solid.
Frost with melted raw chocolate and sprinkle some clover flower pieces or for example nut crust on. Serve & enjoy!

Lemon Cheesecake Chia Pudding

1 can full-fat coconut milk, kept in the fridge
juices from 1 medium lemon
1-2 tsp lemon zest
2 tbsp local organic honey or maple syrup
½ tsp turmeric
4 tbsp chia seeds

Mix all the ingredients in a bowl. Leave to thicken for 5 minutes. Taste and add more sweetness or lemon, if desired. Stir and put in the fridge for 1 hour or overnight. Serve with cake crumble and popsicles of your choice.


½ cup pecan nuts
½ cup almonds
5 fresh dates, pitted
½ tsp cardamom
pinch of sea salt

Place the nuts and almonds in a blender and blend until fine crust. Add dates and spices: Blend until you get a crumbly dough. Taste and add spices, if needed.

Nectarine Breakfast Popsicles

Chia milk:

1 cup rice milk
4 tbsp chia seeds
1 tsp coconut syrup (or organic honey)
⅓ tsp vanilla powder

3 nectarines


5 tbsp almonds
5 tbsp pecan nuts
2 fresh dates
½ tsp cardamom
pinch of salt

Add rice milk, chia seeds, sweetener and vanilla in a bowl. Mix and leave to thicken for about 15 minutes. In the meantime prepare the granola.

Remove the stones from the dates. Puree the dates, almonds, nuts and spices into a crumble with a blender.

Cut the nectarines into thin slices and drop them into ice pop molds (2-3 slices each). Fill the molds with chia milk mixture leaving some space for granola. Sprinkle some granola in each mold, add the sticks and freeze for about 4 hours or until frozen.

Tahini Licorice Nice Cream Popsicles

3 frozen bananas, sliced
5 tbsp oat yoghurt
1 tbsp tahini
2 fresh dates, pitted
1 tbsp licorice root extract powder
1 tsp vanilla extract

Place all ingredients in a blender and blend until smooth soft serve. You can do the blending also in smaller portions. Drizzle some tahini inside popsicle molds and fill the molds with the soft serve. Place the ice cream sticks and freeze. Frost with melted raw chocolate and decorate with sesame seeds. Enjoy!

Chocolate Vanilla Chia Popsicles with Cherry Mash

2 cups almond milk (or oat milk or coconut milk)
1 cup sunflower seeds
2 ripe banana
1 tsp vanilla extract
4 tbsp + 4 tbsp white or black chia seedsv
3 tbsp carob powder or raw cocoa powder
2 tbsp almond butter (or tahini)
3 fresh dates, pitted + 1 cup cherries

Place almond milk, sunflower seeds, bananas and vanilla extract into a blender and blend until smooth. Pour about ⅓ of the mixture into a bowl or jar and stir in half of the chia seeds. Leave to thicken. Add carob/ raw cocoa powder, almond butter and dates into a blender and blend with the remaining mixture until smooth. Pour the mixture into another bowl and stir in the remaining chia seeds. Leave to thicken for about 15 minutes.

Mash cherries with a fork on a plate and set them aside.
Spoon some chocolate mixture into popsicle molds, add in some cherry mash and fill the molds with the white mixture. Stir a couple of times, add in the popsicle sticks and place into a freezer and freeze for about 2 hours or until the popsicles are totally frozen.