Vegan Raspberry Almond Butter Magums
Ingredients
Ice-cream
- 1/2 cup cashews (soaked for 4 hours)
- 3/4 cup chilled coconut milk (thick part from top of the can)
- 1/2 cup fresh raspberries
- 1/4 cup maple syrup
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil (solid)
- Juice of 1 clementine or 1/2 an orange
- 8 tbsp almond butter
Coating
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 1/4 tsp vanilla bean paste
- Pinch of salt
Preparation
Add all ice-cream ingredients except the almond butter to a high-speed blender and blend until smooth and creamy.
Add 2 teaspoons of almond butter to the bottom of 4 silicone ice-cream moulds.
Fill the moulds with the raspberry ice-cream mixture and insert a wooden lolly stick into each.
Freeze for 6 hours.
For the coating, melt the cacao butter over a double boiler.
Whisk in the maple syrup, vanilla bean paste, and a pinch of salt.
Remove the ice-creams from the moulds and dip them in the coating.
Repeat for a second coating if desired.