300 g semi sweet chocolate (a dark chocolate with no dairy can be used for a vegan magic shell sauce)
100 g coconut oil, melted
5 teaspoons freeze-dried raspberry powder (can be omitted for a regular chocolate magic shell)
pinch of salt
Raspberry Ripple Core:
Add your raspberries and 1 tablespoon of maple syrup to a blender and mix until smooth, set aside.
In a small bowl, combine coconut cream, hemp protein powder, maple syrup and vanilla extract.
Now, fill about 1½ tablespoons of your raspberry sauce into the bottom of each popsicle mould, carefully layer the coconut cream mixture on top, leave a bit of space and add another tablespoon of raspberry sauce to go on top.
Use a popsicle sticks to carefully swirl through the mixture in the mould to achieve a marble effect.
Freeze for at least 3-4 hours or until fully solid.
Raspberry Chocolate Magic Shell:
Break your chocolate into small little pieces and put them into a tall, slim, microwave-proof jar.
Add the coconut oil and freeze-dried raspberry powder (can be omitted) and carefully melt it in the microwave. Use short intervals and stir multiple times, of course, you can do it in a bain Marie instead. Don't make it too hot or it might melt your ice cream.
Take your popsicles out of their moulds and dip them into the melted chocolate, the magic shell will harden within seconds.
Optional: Sprinkle with freeze-dried raspberry powder.