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Raspberry Vanilla Magnums

Raspberry Vanilla Magnum 1
Time
Prep time: 30 mins (Freeze time 8hrs)
Contributed by
@nourishing_wholefoods
Serves
Makes 12 mini magnums

SHORT DESCRIPTION

During the summer months what better way to cool down and relax with a homemade magnum! This guilt-free treat will be loved by all

INGREDIENTS

Icecream
1 can of coconut cream

1 cup of soaked cashews raw cashews
2 tsp vanilla powder 
1/4 - 1/2 cup (depending on your sweet preference) maple syrup
Pinch of salt

Jam Filling
1/2 cup frozen raspberries
1 tbs maple syrup
1/2 tbs gelatin (optional) or use tbs chia seeds to thicken slightly

Chocolate Topping
1 tbs Coconut oil
280g Dark chocolate melted

DESCRIPTION

  1. Soak cashews for 4 hours if not already activated (Or cheat boil water and soak them for half hour)
  2. Once rinsed add all ingredients into food processor blend high for 1-2 mins until smooth consistency.
  3. Heat your raspberries until soft
  4. Add your maple syrup and mash once fruit is soft
  5. Add a dash of water then gelatin (or chia seeds) and mix through with heat off
  6. Allow to cool before you add into the moulds
  7. Once cool pour 1/2 mangum mis into mould
  8. Add 1 tbs of jam into the mould
  9. Freeze 8 hours or overnight 
  10. Once frozen make your chocolate coating
  11. Melt 280g chocolate with 1tbs coconut oil
  12. Dip the mangum into the chocolate (you can add buckwheat puffs or slithered almonds for extra crunch)
  13. Allow to set in freezer for another hour then ENJOY! 

Method

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