Vegan Ice Cream Popsicles "Copycat Magnum"

**Vegan ice cream** 1. Soak the cashews in water overnight (or boil them for 15 minutes to speed up the process). Then drain the soaked cashews in a strainer, and rinse with fresh water. 2. Put the cashews, coconut cream, maple syrup, and vanilla extract in a blender or food processor and blend until creamy (or use a high-powered immersion stick blender). **Raspberry filling** 3. Thaw the raspberries in a saucepan and simmer briefly until you can easily mash them with a fork. Stir in the maple syrup and chia seeds and set aside until thickened, stirring occasionally to prevent lumps from forming. 4. Divide half of the cashew cream into silicone ice cream molds and insert popsicle sticks. Spread about 1 tablespoon of raspberry filling in the center of each popsicle. Then spread the remaining cashew cream on top and smooth it out. Put it into the freezer until the ice cream is completely frozen (at least 3-4 hours or better overnight). **Chocolate glaze** 5. Chop the chocolate and melt it slowly with the coconut oil over a water bath. Carefully remove the popsicles from the mold and dip them in the chocolate glaze. 6. Place on a parchment paper-lined surface and let the chocolate harden (if the chocolate layer is too thin, you can also dip in the popsicles a second time). 7. Then decorate as desired and store in the freezer until ready to eat. Allow to thaw for at least 15 minutes before eating so the ice cream gets creamier. Enjoy!