Blueberry Crunch Magnum Bars

Ingredients

• 1 cup blueberries
• 0.5 cup cashews
• 1 cup coconut cream
• 0.25 cup maple syrup
• 1 tsp vanilla extract
• 1 cup white chocolate (Melted)
• 0.25 cup almonds (Chopped)

Steps

1. 1

   Add the blueberries, cashews, coconut cream, maple syrup, and vanilla extract to a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides if necessary.

2. 2

   Pour the blueberry mixture evenly into ice cream bar molds. Insert sticks if your molds require them, then freeze for at least 6 hours, or overnight, until the bars are completely firm.

3. 3

   Melt the white chocolate until smooth. Allow it to cool slightly so it remains fluid but is not hot enough to soften the frozen bars immediately.

4. 4

   Stir the chopped almonds into the melted white chocolate until evenly distributed throughout the coating.

5. 5

   Remove the frozen bars from their molds. Dip each bar into the white chocolate-almond coating, turning it so the frozen filling is covered in a thick, even shell. Work quickly to prevent the bars from melting.

6. 6

   Arrange the coated bars on a parchment-lined tray and freeze for 10–15 minutes, until the shell is fully set and crisp. Serve frozen.

Notes

Store the finished bars in an airtight container in the freezer. The creator specifies freezing the filling for 6 hours or overnight and freezing the coated bars for an additional 10–15 minutes until set.

Nutrition per serving

• dessert
• frozen dessert
• ice cream bars
• no-bake
• vegetarian
• gluten-free
• egg-free
• blueberry