• Tip: before you start, measure out 100 ml coconut cream (liquid or stirred thick part) for the coffee ganache, then stir the rest of the can well before using it for the vanilla base.

Make the vanilla base

• Drain the cashews. Blend them with the coconut cream, plant-based milk, maple syrup, rum, vanilla, and salt until smooth and creamy.
• Taste and adjust sweetness or vanilla if needed.

Two-step molding (part 1)

• Insert the sticks into the molds before pouring in the mixture. Fill each cavity up to two-thirds with the vanilla cream.
• Freeze for 30 to 45 minutes, just until the base starts to set (semi-firm, not fully frozen).

Make the coffee ganache

• Chop the dark chocolate and place it in a bowl.
• Heat the coconut cream in a small saucepan until it just starts to simmer, then pour over the chocolate.
• Let sit for 1 minute, then gently stir until smooth and glossy.
• Add the coffee extract or espresso, mix well, and let cool to room temperature.

Two-step molding (part 2)

• Remove the popsicles from the freezer and check that the base is set but not hard.
• Pour the coffee ganache over the top (filling the remaining third), smooth if needed.
• Freeze for at least 6 hours, ideally overnight.

Prepare the chocolate coating

• Melt the chocolate in a double boiler over low heat.
• Add the oil and stir until smooth and fluid. Pour into a narrow container suited to dipping the popsicles.
• Let cool to about 32–33 °C (fluid and lukewarm to the touch, not hot).

Coat the popsicles

• Unmold each popsicle one at a time. Dip quickly into the chocolate or spoon it over. The coating will set in seconds.
• Place the popsicles on a baking sheet lined with parchment paper.

Finish and refreeze

• Return the popsicles to the freezer for 15 to 30 minutes to fully set the coating.
• Then store them in an airtight container.