- 2 cups cashews, raw, soaked 4 hours
- 1/ 2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 1/ 3 cups coconut milk
- 1-3 tablespoons maple syrup
- 1 pinch salt
- 2 teaspoons cacao nibs, maca powder or adaptogens, optional
Drain cashews, rinse well. Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth. Taste, and add extra maple, to suit your preference.
Divide between silicone popsicle moulds (this made 5 in mine), then insert popsicle sticks. Freeze for at least 3 hours.
For the Chocolate Coating
- 7 ounces chocolate, of choice (i used vegan white chocolate)
- 1 teaspoon coconut oil
- 2 tablespoons caramel chocolate sauce, optional
To Make the Chocolate Coating
Place the chocolate and coconut oil in a heatproof bowl set over a pot of just simmering water. Melt slowly, then remove from heat and allow to cool (and thicken) for 5 minutes.
Remove mousse pops from the freezer and unmold. Line a tray with baking paper. Dip each pop into the melted chocolate, and set on the baking paper. Add optional caramel chocolate drizzle, then set in the fridge or freezer until chocolate is hard.
Store these in an airtight container in the freezer for ice creams (allow 5 minutes to defrost) or fridge to enjoy as a mousse-style pop.
I made these with minimal maple syrup, as the vegan chocolate provided all the sweetness necessary. You may want to think about how sweet your chocolate coating is, to decide how much maple you want to add.