Instructions

1. For the cream filling, add all ingredients to a high-speed blender and process on high until smooth and creamy. Fill your ice cream moulds half way. I used about 1.5 tablespoons of cream in my moulds and placed them in the freezer while I made the jam.
2. For the jam, add frozen raspberries and maple syrup to a small saucepan and heat over medium heat until the raspberries start to break down.
3. Add chia seeds, stir until well combined and turn off the heat. Set aside for 15 minutes or until cooled down.
4. Once jam has cooled down, add  roughly 1 tablespoon of jam to each mould.
5. Place back in the freezer to set and cool down.
6. Once set, add 1.5 tablespoons of remaining cream to the moulds and spread evenly with a spatula.
7. Set in freezer for 4 hours or overnight.
8. For the chocolate coating, melt chocolate chips with coconut oil in a double boiler.
9. De-mould your ice pops and dip them in chocolate.
10. Drizzle with crushed pistachios or your favourite nuts.
11. ENJOY!