Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat. Cook for 2-3 minutes, mashing the berries slightly with a fork, until jammy. Let cool.
Drain and rinse cashews and combine them with coconut milk, remaining 3 tablespoons maple syrup and vanilla extract, if using, in an upright blender. Blend until smooth.
Add berries and pulse to combine.
Pour the mixture into popsicle molds, cover and let freeze for 2 hours. Insert the wooden sticks and let freeze completely.
Briefly run hot water over the molds for easier removal. Remove creamsicles from the molds and place back into the freezer. Make sure to lay creamsicles on parchment paper inside the designated container and to separate them from each other with parchment paper as well.
to make the white chocolate drizzle
Drain and rinse cashews and combine them with the rest of the ingredients in an upright blender (high speed works best here) until smooth. Spoon into a ziplock bag and cut a tiny hole in one corner of the bag.
to drizzle the creamsicles
Take frozen creamsicles out of the freezer and place onto a parchment paper-covered flat surface. Drizzle with the white chocolate mixture by squeezing it through the hole in the ziplock bag. Place back into the freezer until the drizzle hardens. Enjoy right away or store frozen in an air-tight container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/berry-creamsicles-with-white-chocolate-drizzle/