• 50g cashew nuts, soaked
• 2 Medjool dates, pitted
• 240ml coconut milk, do not shake before use!
• 2 tbsp almond butter or nut butter of your choice
• 1/4 tsp vanilla, ground
• 1 pinch of salt
• 50g chocolate drops

Decoration

• 50g vegan dark chocolate, melted
• a handful of chopped cashews or almonds (optional)
• some almond butter (optional)

1. Pour boiling water over the cashew nuts and leave to soak for 10 minutes.
2. Place all the ingredients up to and including the salt in a blender jug and blend in a blender until creamy. Add the chocolate chips and mix by hand. If it is not sweet enough for you, you can also add a dash of maple syrup.
3. Pour the mixture into 4 silicone ice cream molds. Now freeze them in the freezer for 4-5 hours.
4. Prepare baking paper. Melt the chocolate slowly and roughly chop the nuts.
5. Take out the frozen ice cream and carefully remove from the silicone containers. Turn each ice cream in the melted chocolate, decorate with chopped nuts and top with a little almond butter. If you like, you can also add the chopped nuts directly to the chocolate mixture and turn the ice cream in it 😊
6. Place the popsicles on the prepared baking paper and freeze again for 2-3 hours.
7. Remove the ice cream, leave to thaw slightly and enjoy 😎

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Note: If you don't have silicone ice cream molds, you can also fill the mixture into a silicone ice cube mold. Freeze these in the freezer for 3-4 hours. Remove a few ice cubes from the mold, allow to thaw slightly and then blend in a blender until creamy. You can garnish the ice cream with chopped nuts, almond butter and melted chocolate 😊