In a bowl or a blender mash the banana. Drain the cashews. Add them along with the coconut milk, soy yoghurt, maple syrup and vanilla to a blender or a bowl with a hand blender and mix until everything is well combined and a smooth consistency is reached. Pour into the ice cream form (if you do not have one check out the paragraph in the blog post that says "How to make healthy ice cream").

Freeze for at least 5 hours to overnight.

After 5 hours melt the chocolate and coconut oil in either the microwave or on a double boiler. Take the popsicle form out of the freezer and run it under hto water so you can easily get the popsicles out. Place some parchment paper on a large plate.

Dip each ice cream in the molten chocolate and place on the plate. Once you have done this with every ice cream place it in the freezer again for at least 30 minutes.

Enjoy!