Raspberry Jelly Tip Ice Cream Bars
[Vegan]

To Make the Raspberry Jelly:

1. Mix the chia seeds, water, and coconut nectar together and let them expand for a few minutes, stirring a few times to blend in any lumps. Then, blend in a high-speed blender with the raspberries until smooth, stopping and scraping down the edges as needed. Pour into popsicle moulds to 1/3 of the way up and pop in the refrigerator to set.

To Make the Vanilla Ice Cream:

1. Blend the coconut cream, bananas, vanilla extract, and lecithin/guar gum, if using, in your blender until creamy. Pour into your moulds right to the top, place ice cream sticks in the center. Use a piece of tinfoil on top and pierce the sticks through to help them sit upright if needed, and freeze overnight.
2. Run water over the mould, pull out your ice creams and lay on a tray lined with baking paper (or reuse your tin foil). Place back in the freezer while you make the chocolate.

To Make the Chocolate Topping:

1. Melt the cacao butter in a pan over low heat until melted (or you can use your microwave), then stir in the cacao powder, coconut nectar, and vanilla extract until smooth.
2. Dip your ice creams in the chocolate using a spoon to cover all sides, place back on the lined tray and return to the freezer for at least 30 minutes. Allow to thaw for a few minutes before serving.