Step 1 — The night before: Soak the raw cashews in a bowl of cold water for at least 4 hours. Overnight soaking is ideal — it softens them fully and gives you the smoothest possible cream layer. Drain and rinse them before using.
Step 2 — Make the strawberry layer: Add the hulled strawberries, lemon juice, maple syrup, and vanilla to a high-speed blender. Blend until completely smooth. If you want a completely seed-free texture, strain the purée through a fine mesh sieve — this is optional but produces a more refined result.
Step 3 — Fill the moulds: Pour the strawberry purée evenly into your popsicle moulds, filling each one roughly halfway.
Step 4 — Make the coconut cashew cream: Rinse out your blender. Add the soaked, drained cashews, canned coconut milk, maple syrup, vanilla, and pinch of salt. Blend until completely smooth and creamy — scrape the sides down as needed and keep blending until absolutely no cashew pieces remain.
Step 5 — Layer and swirl: Pour the coconut cashew cream on top of the strawberry layer in each mould. Use a wooden skewer or thin knife to gently swirl the two layers together — a few slow figure-eight movements creates beautiful marbling without fully mixing the colours.
Step 6 — Freeze: Place the lid on the moulds and insert the popsicle sticks. Freeze for at least 5 hours — overnight is better and gives you a fully solid popsicle that releases cleanly.
Step 7 — Unmould: Run the outside of the mould under warm water for 10–15 seconds to loosen the popsicles. Pull them out gently and eat immediately.
