Homemade Strawberry Magnums (Vegan)
After you guys loved my Homemade Vegan Magnums, I just had to make a strawberry version, and I think I might like these even more! These Homemade Strawberry Magnums are completely vegan and gluten free, super simple and easy to make, and incredibly moreish. They're the perfect Summer treat that everyone will love.
Ingredients
- 90 grams cashews soaked in boiled water for 20 minutes (or in cold water overnight)
- 170 grams fresh strawberries tops removed
- 2 tsp vanilla paste or extract
- 1/2 cup coconut cream (the creamy part that rises to the top of tinned coconut milk) Place a tin of coconut milk in the fridge so that the cream sets at the top, then scoop this out
- 1/2 cup dairy free milk of choice I like oat or soya milk
- Pinch salt
- 3 tbsp agave or maple syrup
Chocolate Coating
- 250 g dark chocolate
- 2 tbsp coconut oil optional, helps to thin the chocolate making the coating process easier
Instructions
- Drain and rinse the cashews and add to a blender along with the rest of the ingredients and blend until smooth.
- Pour into the lolly/popsicle moulds and add lolly sticks (I've linked the mould I use further up). Place in the freezer to set for 3 hours or overnight.
- Melt the chocolate with the coconut oil (if using) in a double boiler or Bain Marie (or in 30 second bursts in the microwave).
- Coat the lollies in the chocolate, I use a spoon to drizzle them with the chocolate. Place onto a plate or tray lined with baking paper (that will fit in your fridge or freezer!)
- If you want to enjoy them straight away, place in the fridge to set (15 minutes), if not, place them in the freezer to set the chocolate (10 minutes).
- Store in the freezer and when ready to eat, thaw your lolly at room temperature for a few minutes. Enjoy!