Refreshing vegan and refined sugar free magnum ice cream bars made with cashews, chocolate and dates.
Prep Time 20 minutesminutes
Resting time: 30 minutesminutes
Total Time 50 minutesminutes
Makes 5-6 small bars
For the creamy base:
65 grFull fat coconut milk
a pieceVanilla pod
For the caramel:
For the chocolate layer:
approximately 75 grDark chocolate
Let the coconut milk can chill in the fridge overnight.
In the morning: melt the chocolate and let it cool down a bit, then fill the ice cream molds, to create a first layer of chocolate, and let it set in the freezer. After a few minutes - or when firm - create a second layer if necessary.
Second step is preparing the caramel sauce: pit the Medjool dates and blend them together with water and a pinch of salt.
Blend until you get a nice and creamy consistency.
Pour approximately a teaspoon of caramel in every mold (it will probably exceed, you can use it for oatmeal or to sweeten other foods). Freeze them again.
NOTE: make sure to be quick when you take the molds out of the freezer so they don’t melt.
Third step: using a powerful blender, blend cashews together with coconut cream (the fat part of coconut milk + a bit of coconut water). Add also the seeds from the vanilla pod and blend until it gets super creamy.
Pour the mixture into the molds and freeze again.
Meanwhile, melt the remaining chocolate in case it set, let it cool down.Cover the surface of the magnum ice-creams and put them back into freeze for the last time.