1cupof raw cashew nutssoaked for 6 hours and rinsed
1cupplant based yogurt of your choice
1cupplant based milkI use oat milk
1/3cupmaple syrupyou may add more if you like
1tsppure vanilla extract
120grdark chocolate or vegan chocolate chipsMelt in a double boiler above the steam
¼cupof ground mix nuts of your choiceraw or roasted
CARAMEL FILLING
6Medjool datespitted and soaked for 15min
1tbsptahini
1tbspplant-based milk of your choiceI use Oat milk
Pinchof Himalayan pink salt
Few drops of caramel extract or pumpkin spice
Blend all in a blender.
Instructions
Blend all the ingredients except chocolate and mixed nuts in a blender.
Arrange your silicone molds on a tray and pierce them with wooden sticks. If you are using them for the first time, you may have to cut the holes with a small pointy knife.
By using spoon or piping bag fill third of each mold with vanilla mixture.
Apply caramel with spoon by creating a thick line in the middle and cover with vanilla mixture.
Place into a freezer over night.
Next day, place pastry cooling rack on top of parchment paper.
Carefully remove each popsicle from the mold and dip the tip in the chocolate.
Place gently on the cooling rack.
By using a squeeze bottle or piping bag, drizzle more chocolate on each popsicle.
Sprinkle with nuts and place it back into a freezer for at least 30 minutes to an hour.
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