Mango Crunch Magnums

Ingredients

• 1 cup Mango (Fresh or frozen)
• 0.5 cup Cashews (Soaked at least 4 hours)
• 1 cup Coconut cream
• 0.25 cup Maple syrup
• 1 tsp Vanilla extract
• Fleur de sel (Small pinch)
• 1 cup Dark chocolate (70% or higher) (Melted; for the shell)
• 1 cup White chocolate (Melted; shell alternative for the crunch version)
• 0.25 cup Roasted cashews (Chopped; use with the white chocolate for the crunch version)

Steps

1. 1

   Soak the cashews for at least 4 hours; this helps the filling blend silky rather than grainy.

2. 2

   Blend the mango, soaked cashews, coconut cream, maple syrup, vanilla extract, and a small pinch of fleur de sel until completely smooth, velvety, and thick, with no cashew grit remaining.

3. 3

   Pour the filling into popsicle molds, add the sticks, and freeze for at least 6 hours.

4. 4

   Release the frozen bars from the molds. Melt the dark chocolate for the classic shell, or melt the white chocolate for the crunch version and stir in the chopped roasted cashews.

5. 5

   Dip each bar in the chosen melted chocolate and let the excess drip onto parchment paper.

6. 6

   Freeze the dipped bars for 10 to 15 minutes, until the shell hardens.

Notes

The source does not specify a yield; 8 bars is an estimate. Choose either shell option. The crunch version uses white chocolate and chopped roasted cashews instead of dark chocolate.

Nutrition per serving

• dessert
• vegan
• gluten-free
• frozen
• no-bake
• make-ahead