You’ll also need ice lolly moulds & wooden sticks.
How to Make:
1. Drain and rinse the cashews then add all the ‘creamy coconut filling’ ingredients to a blender. Blend untilsmooth.
2. Next, mash up the defrosted frozen raspberries in a small bowl and mix with the maple syrup.
3. Half fill the ice lolly moulds with the creamy coconut mixture and then place about one teaspoon of the raspberry filling on top. Use the rest of the coconut mixture to evenly fill up the moulds and add of the remaining raspberry filling on top.
4. Use a wooden stick to gently swirl the raspberry and coconut mixture together. Don’t mix them too much as then you would lose the ‘swirled/rippled’ effect.
5. Insert the wooden sticks into the ice lolly moulds and place in the freezer for at least 6 hours.
4. After at least 6 hrs, mix the melted coconut oil, cacao powder and maple syrup together until smooth. It should look like melted chocolate.
5. Remove the pops from their moulds and place on a baking sheet lined with parchment paper.
6. Drizzle the pops with the coconut oil chocolate and then sprinkle with coconut flakes.
7. Place them back into the freezer for around 30 minutes before serving.
Store for up to a month in the freezer in an airtight container but they are best eaten right away! If you want to freeze the popsicles for a longer time, remember to let them soften in before serving as they get quite hard in the freezer.