Homemade Raw Magnum

Everybody loves Magnum! What about enjoying it this time in a raw vegan version? The preparation is easy and you will pleasure not only your children but also your husband, boyfriend, friends and other picky people with this upgraded popsicle! ;-)

Icecream

Ice-cream (6 pcs):

• 1 cup of cashew nuts, soaked at least for 4 hours
• 0,3 l of homemade coconut milk
• 3 tablespoons of light coconut nectar
• 1 vanilla pod
• a pinch of salt

Caramel:

• 2 teaspoons of almond butter
• 1 handful of dates
• ½ teaspoon of coconut nectar
• 1 tablespoon of coconut oil
• a pinch of vanilla
• a pinch of salt

Chocolate topping:

• 5 tablespoons of liquid coconut oil
• 5 tablespoons of liquid cocoa butter
• 1 tablespoon of light coconut nectar
• 5 tablespoons of raw cocoa

Ingredients:

Mix the ingredients into cream until the mixture gains creamy consistence. If the cream is too thick, pour a bit of coconut milk. Pour it into a form, add a stick and let it freeze for at least 3 hours. If you like chocolate popsicles, there is nothing better than to add a bit of cocoa powder and maca.

Mix melted coconut oil with dates, nectar, vanilla and salt. The result should be of a similar consistence as the caramel.

You can make the chocolate topping from melted coconut oil, cocoa butter, nectar and raw cocoa.

Finally, soak the frozen popsicles in chocolate, which becomes thick almost immediately. Then there is space for the caramel layer. Add one tablespoon of caramel on each side of the popsicle and put it back into a freezer for at least 10 minutes. As a final touch, soak it in chocolate topping once more, sprinkle it with chopped almonds or coconut and let it freeze until the chocolate becomes thick. And the magnum is ready!