Vegan Berry Bliss Magnums
These dairy-free, chocolate coated Berry Bliss Magnums are healthy right through to the raspberry jam centre.
- Yield: 4 magnums 1x
Scale
Ingredients
For the cream filling
- 1 cup cashews, soaked
- 2 Tbsp maple syrup
- 1/3 cup pecan butter
- 1/3 cup coconut milk
For the jam
- 1 cup frozen raspberries
- 1 Tbsp maple syrup
- 1 Tbsp chia seeds
For the chocolate coating
- 1 cup dairy-free chocolate chips
- 2 Tbsp coconut oil
Instructions
- For the cream filling, add all ingredients to a high-speed blender and process on high until smooth and creamy. Fill your ice cream moulds half way. I used about 1.5 tablespoons of cream in my moulds and placed them in the freezer while I made the jam.
- For the jam, add frozen raspberries and maple syrup to a small saucepan and heat over medium heat until the raspberries start to break down.
- Add chia seeds, stir until well combined and turn off the heat. Set aside for 15 minutes or until cooled down.
- Once jam has cooled down, add roughly 1 tablespoon of jam to each mould.
- Place back in the freezer to set and cool down.
- Once set, add 1.5 tablespoons of remaining cream to the moulds and spread evenly with a spatula.
- Set in freezer for 4 hours or overnight.
- For the chocolate coating, melt chocolate chips with coconut oil in a double boiler.
- De-mould your ice pops and dip them in chocolate.
- Drizzle with crushed pistachios or your favourite nuts.
- ENJOY!
Find it online: https://www.wildblend.co/vegan-berry-bliss-magnums/