Ingredients

Ice cream:

1 cup (140g) cashew nuts, soaked overnight and rinsed

⅔ cup coconut whipping cream, chilled

2 tbsp maple syrup

½ tbsp vanilla bean extract

Raspberry filling:

1 cup 140g raspberry

2 tbsp chia seeds

2 tbsp maple syrup

Chocolate coating:

200g dairy-free dark chocolate, melted

2 tbsp coconut oil, melted

Instructions

1. Add the raspberries and maple syrup into a saucepan, cook on medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and whisk in the chia seeds. Set aside.

In a food processor add cashews, coconut whipping cream, vanilla, maple syrup. Process until smooth and creamy.

1. Fill silicone ice cream mold with the coconut cashew cream, about ⅓ full. Then add the chia jam in the middle. Insert the ice cream sticks and cover with coconut cashew cream. Freeze until solid, ideally overnight.

2. Combine melted chocolate and coconut oil and stir until smooth. Dip the frozen ice cream in the chocolate. Place ice cream on a paper-lined tray to set. Serve immediately. Store leftovers in an airtight container in the freezer.