Ingredients

a small handful

raspberries

100g

cashews, soaked for 20 minutes in boiled water (or in cold water overnight)

1 tsp

vanilla extract

2 tbsp

agave syrup

2-3 tbsp

coconut milk, the creamy part that settles at the top

a splash

almond milk

a pinch

sea salt

250g

dark chocolate

a small handful

powdered pistachios

Delicious dairy free lollies covered in dark chocolate. Many thanks to Nikibakes for the yummy summer recipe.

Method

Drain the cashews and add to a blender along with the raspberries, vanilla extract, syrup, coconut cream, salt, and dairy free milk. Blend until smooth.
Pour into your moulds, add some powdered pistachios, and freeze for 3 hours or overnight.
Melt the chocolate in a double boiler / Bain Marie. Allow to cool and dip the lollies in and cover them with the melted chocolate.
Scatter over some extra pistachios and place them in the freezer to set the chocolate (10 minutes).
Store in the freezer, and when ready to eat, thaw your healthy raspberry magnum at room temperature for a few minutes. Enjoy!