Raspberry Almond Butter Magums
Ingredients
- ice-cream
- 1/2 cup cashews (soaked for 4 hours)
- 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)
- 8 tbsp almond butter
- coating
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 1/4 tsp vanilla bean paste
- pinch of salt
Preparation
For the ice-cream, add all the ingredients except the almond butter to your high speed blender and blitz until smooth and creamy. Add 2 teaspoons of almond butter to the bottom of 4 silicone ice-cream moulds. Fill with the raspberry ice-cream mixture and insert wooden lolly stick into each. Freeze for 6 hours.
For the coating, melt the cacao butter over a double boiler and whisk in the remaining ingredients. Remove the ice-creams from the moulds and dip them in the coating, repeat for a second coating if you like!