Healthy Magnums

135 mins
Serves 1
facebook.com

Directions

  1. 1Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, + salt to a high-speed blender.
  2. 2Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, + salt to a high-speed blender.
  3. 3Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, + salt to a high-speed blender.
  4. 4Blend on high until the mixture is completely silky + smooth.
  5. 5Blend on high until the mixture is completely silky + smooth.
  6. 6Blend on high until the mixture is completely silky + smooth.
  7. 7Pour the chocolate mixture into your ice-cream bar moulds.
  8. 8Pour the chocolate mixture into your ice-cream bar moulds.
  9. 9Pour the chocolate mixture into your ice-cream bar moulds.
  10. 10Transfer them to the freezer for 2 - 4 hours until they are completely firm + set.
  11. 11Transfer them to the freezer for 2 - 4 hours until they are completely firm + set.
  12. 12Transfer them to the freezer for 2 - 4 hours until they are completely firm + set.
  13. 13Using a bain-marie, gently melt the chopped dark chocolate + coconut oil together until glossy.
  14. 14Using a bain-marie, gently melt the chopped dark chocolate + coconut oil together until glossy.
  15. 15Using a bain-marie, gently melt the chopped dark chocolate + coconut oil together until glossy.
  16. 16Remove the bowl from the heat + stir through the chopped almonds + the raw cacao nibs.
  17. 17Remove the bowl from the heat + stir through the chopped almonds + the raw cacao nibs.
  18. 18Remove the bowl from the heat + stir through the chopped almonds + the raw cacao nibs.
  19. 19Remove your ice-cream bars from their moulds.
  20. 20Remove your ice-cream bars from their moulds.
  21. 21Remove your ice-cream bars from their moulds.
  22. 22Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.
  23. 23Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.
  24. 24Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.
  25. 25Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap + harden.
  26. 26Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap + harden.
  27. 27Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap + harden.

Ingredients

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

Equipment

high-speed blenderice-cream bar mouldsbain-marieheat-proof bowlpotparchment paper lined tray

Tips

  • Use the thick harder cream on top of the coconut cream can.
  • Pre-soak raw cashews overnight.
  • Blend until the mixture is completely silky and smooth.
  • Freeze for 2-4 hours until completely firm and set.
  • Gently melt chocolate and coconut oil using a bain-marie.
  • Place dipped bars back into the freezer for 15 minutes for the chocolate shell to harden.