Healthy Magnums

Serves 1
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Directions

  1. 1Add the coconut cream, drained cashews, maple syrup, vanilla extract, cacao powder, and salt to a high-speed blender.
  2. 2Blend on high until the mixture is completely silky and smooth; this may take a minute or two depending on your blender.
  3. 3Pour the chocolate mixture into your ice-cream bar moulds.
  4. 4Transfer them to the freezer for 2 to 4 hours until they are completely firm and set.
  5. 5Using a bain-marie, gently melt the chopped dark chocolate and coconut oil together until glossy.
  6. 6Remove the bowl from the heat and stir through the chopped almonds and the raw cacao nibs.
  7. 7Remove your ice-cream bars from their moulds.
  8. 8Dip each bar into the melted chocolate mixture until fully coated, then lay them onto a tray lined with parchment paper.
  9. 9Place the trays back into the freezer for 15 minutes to allow the chocolate shell to snap and harden.

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)
  • 0.5 cup pure maple syrup
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 0.25 cup raw cacao powder
  • 0.5 teaspoon flaky sea salt
  • 200 g 80% cacao dark chocolate, chopped
  • 1 tablespoon virgin coconut oil
  • 3 tablespoons chopped almonds
  • 2 tablespoons raw cacao nibs

Equipment

high-speed blenderice-cream bar mouldsbain-marieheat-proof bowlpot of simmering watertrayparchment paper

Tips

  • Use the thick, harder cream from the top of an unshaken can of coconut cream.
  • Pre-soak cashews overnight.
Healthy Magnums | Clip Recipe