|Total Time||2hrs minimum|
1 tablespoon chia seeds
1 tablespoon maple syrup or sweetener of choice
70g cashews (soaked in water for 3 hours and drained)
110g coconut cream
1 teaspoon vanilla extract
Grind chia seeds in a blender or food processor. Add the strawberries and maple syrup and puree until smooth. Spoon two teaspoons of the mixture into the bottom of each popsicle mould and place in the freezer. Add the cashews, coconut cream and vanilla extract to the remaining strawberry mixture. Puree until smooth. Divide amongst moulds, insert a popstick in each one and place in the freezer overnight until set.
To remove the popsicles from the moulds, run under hot water to loosen them a little.