Salted Date, Cashew, and Banana Magnums
Ingredients
- 3/4 cup Medjool dates, pitted
- 1/2 cup cashews, soaked 2 hours then drained
- 2 tablespoons natural peanut butter
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- 1 ripe banana
- 1/2 teaspoon good quality salt
- 50 grams dark chocolate
- 1 teaspoon coconut oil
Preparation
Soak the cashews in water for 2 hours, then drain.
Add all the ingredients to a high-speed blender and blitz until very smooth.
Spoon the mixture into desired ice cream molds and insert popsicle sticks.
Freeze for a minimum of 4 hours.
Melt 50 grams dark chocolate and 1 teaspoon coconut oil in a heat-proof bowl over simmering water, then remove from heat.
Remove the ice creams from the molds, dip into the melted chocolate, and set on a lined baking tray. Transfer back to the freezer to set.
Once set, store in an airtight container in the freezer. Eat straight from the freezer without defrosting.
