Vegan mini vanilla & chocolate ice lollies

desserts summer
Total: 5 hr 30 min. | Active: 30 min.
vegan, gluten-free

I love to come up with new recipes that are a twist on a classic, while at the same time making them healthier and easy to recreate at home. And I couldn’t resist these popular ice lollies. They have a wonderfully creamy vanilla ice cream centre surrounded by crunchy hazelnut chocolate. What's more, they can be made with just a handful of ingredients and without an ice cream maker!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Ice cream mixture
120 g cashew nuts
  water
300 g coconut milk
½ dl maple syrup
2 tsp vanilla paste
1 pinch salt
Chocolate
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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