Home-made almond yoghurt with SEVERIN/Roasted blackcurrant popsicles

Home-made almond yoghurt with SEVERIN/Roasted blackcurrant popsicles
Ingredients for the yoghurt:
200g peeled almonds
A litre of water
1 1/2 tsp. agar-agar
A little ground vanilla
1-2 tbsp. sweetener (e.g. agave syrup, xylitol, sugar etc.)
Yoghurt cultures (e.g. from My.Yo or 100g normal natural yoghurt)

Ingredients for the popsicles:
400g almond yoghurt
200g blackcurrants
1 tbsp. agave syrup
A handful of fresh lemon balm
To make the yoghurt:
Soak the almonds in water over night and drain.
Place the almonds in a high-performance blender with water, vanilla and the sweetener, and blend for 2-3 minutes.
Place the mixture in a muslin bag, leave to drain over a bowl and wring out.
Pour the almond milk into a saucepan, stir in the agar-agar and boil for 2 minutes. Allow to cool to room temperature.
Whisk the natural yoghurt into the almond milk and pour the mixture into the yoghurt jars. Set the yoghurt maker for 10 hours and leave the yoghurt to ripen over night.
Store the yoghurt in the refrigerator until consumption. Enjoy within 4 days.

To make the popsicles:
Place the blackcurrants on a baking tray lined with baking paper and roast for 15 minutes at 200 °C (upper/lower heat mode). Wash the lemon balm and chop finely.
Place the almond yoghurt in a bowl, stir with a whisk, fold in the blackcurrants, agave syrup and lemon balm and pour into popsicle moulds.
Freeze the popsicles for at least 6 hours before enjoying.