Homemade Vegan Magnums
With a rich and creamy cashew ice cream and a nutty dark chocolate shell, these Homemade Vegan Magnums are going to be your summer dessert staple.
Ingredients
- 110 grams cashews soaked for 20 minutes in boiled water (or in cold water overnight)
- 1.5 tbsp vanilla paste or extract
- 2.5 tbsp agave syrup or sweetener of choice - be aware that maple syrup can result in a strong 'maple' taste
- 1/3 cup coconut cream if you can only find canned coconut milk, place it upside down in the fridge overnight and use the creamy part that settles at the top
- 1/2 cup dairy free milk of choice such as oat milk or soya milk
- Pinch salt
Nutty Chocolate Coating
- 250 g dark chocolate
- 30 g roasted almonds or peanuts, roughly chopped
Instructions
- If you haven't already, soak the cashews either in boiled water for 20 minutes or in cold water overnight.
- Drain the cashews and add to a blender along with the vanilla paste/extract, syrup, coconut cream, salt and dairy free milk. Blend until smooth.
- Pour into your moulds and freeze for 3 hours or overnight.
- Melt the chocolate in a double boiler / Bain Marie. Stir in the chopped nuts. Dip the lollies in and cover them with the nutty melted chocolate - using a spoon to drizzle over the lollies can help. Place onto a flat plate or board lined with baking paper (that will fit in your 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!