Vegan Pistachio Popsicles

Takes 30 minutes | Serves 6 |

Ingredients

120 g cashews
240 g canned coconut cream
60 g pistachios
120 ml maple syrup
1 tsp vanilla essence
250 g dark chocolate
50 g crushed pistachios

Steps

Ice Cream

• Drain the cashews, then place them in a blender along with all other ingredients for the ice cream.
• Blend on a high speed until smooth and lump free - you may need to scrape down the sides several times and repeat.
• Pour the mixture into your magnum molds and insert icy pole sticks. Freeze for 8 hours or overnight.

Coating

• Melt the chocolate. Meanwhile, remove the magnums from the molds and place them onto a plate lined with baking paper.
• Transfer the melted chocolate into a tall glass ideal for dipping, then dip each magnum into the chocolate, let excess drip off and sprinkle over pistachios before the shell hardens.
• Return each magnum to the plate in the freezer upon coating. Let them set for 20 minutes before eating.