Nutriholist

0 Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth.
1 Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up.
2 Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier).
3 Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up.
4 Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating.