Healthy Magnums

Ingredients

• 1 cup coconut cream (using the thick harder cream on top of the can; don’t shake the can)
• 0.75 cup raw cashews (pre-soaked overnight)
• 0.625 cup pure maple syrup (1/2 cup + 2 tablespoons)
• 1 tsp pure vanilla extract
• 0.25 cup raw cacao powder
• 0.5 tsp flaky sea salt
• 200 g 80% cacao dark chocolate (chopped)
• 1 tbsp virgin coconut oil
• 3 tbsp almonds (chopped)
• 2 tbsp raw cacao nibs

Steps

1. 1

   Prepare the Base: Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, and salt to a high-speed blender.

2. 2

   Blend for Texture: Blend on high until the mixture is completely silky and smooth. This may take a minute or two depending on your blender.

3. 3

   Mould and Set: Pour the chocolate mixture into your ice-cream bar moulds. Transfer them to the freezer for 2 - 4 hours until they are completely firm and set.

4. 4

   Prepare the Coating: Using a bain-marie (a heat-proof bowl over a pot of simmering water), gently melt the chopped dark chocolate and coconut oil together until glossy.

5. 5

   Add the Crunch: Remove the bowl from the heat and stir through the chopped almonds and the raw cacao nibs.

6. 6

   The Signature Dip: Remove your ice-cream bars from their moulds. Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.

7. 7

   Final Freeze: Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap and harden.

Notes

To soak cashews, place them in a bowl of water for at least 8 hours or overnight, then drain before using. If you are in a rush, some cooks use boiling water to soak for 30-60 minutes, though overnight is preferred for the smoothest texture.

Nutrition per serving

• dessert
• vegan
• dairy-free
• refined sugar-free
• gluten-free
• frozen
• chocolate
• ice cream