Vegan mini vanilla & chocolate ice lollies
Ingredients
for 10 pieces
120 g | cashew nuts |
water | |
300 g | coconut milk |
½ dl | maple syrup |
2 tsp | vanilla paste |
1 pinch | salt |
200 g | dark chocolate, coarsely chopped |
1 tbsp | coconut oil |
50 g | ground hazelnuts, roasted |
How it's done
Ice cream mixture
Soak the cashew nuts in water for approx. 4 hrs., rinse, drain, place in a blender. Add the coconut milk, maple syrup, vanilla paste and salt, puree until smooth. Transfer the mixture to the ice lolly moulds, insert the ice lolly sticks, freeze for approx. 5 hrs.
Chocolate
Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, then mix in the nuts. Pour the chocolate into a cup, remove the ice lollies from the moulds, dip in the chocolate, enjoy immediately or place on a sheet of baking paper and return to the freezer.
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