Ingredients
For 10pcs
For the filling:
1 can of coconut milk,
2 tbsp La Vida Vegan chocolate spread (NL almond / DE hazelnut)
120 g cashew nuts
40 g peanut butter
50 g maple syrup
1 tsp vanilla extract
1 tsp salt
Other:
2 tbsp La Vida Vegan chocolate spread (NL almond / DE hazelnut)
100 g dark chocolate
100 g peanut butter
40 g almonds with skin
Preparation
- Finely crush the cashews in a food processor.
- Then add all the other ingredients and whirl until smooth.
- Fill the ice cream moulds with the filling and insert sticks.
- Freeze the ice creams for several hours.
- Remove them from the mould and spread peanut butter on one side and leave to firm up for another hour in the freezer.
- Melt the dark chocolate with the La Vida Vegan (almond paste NL/ hazelnut paste DE) au bain-marie.
- Pass the ice creams through the chocolate one by one.
- Drizzle some chocolate over the ice creams and sprinkle with chopped almonds.
- Let the popsicles harden in the freezer for another 15 minutes.
- Store them covered in the freezer or just eat them straight away!
