Vegan Salted Date, Cashew and Banana Magnums
Ingredients
- 3/4 cup medjool dates, pitted
- 1/2 cup cashews, soaked 2 hours then drained
- 2 tbsp natural peanut butter
- 2 tbsp coconut oil
- 2 tbsp rice malt syrup or maple syrup
- 1 ripe banana
- 2 tbsp coconut oil
- 1/2 tsp good quality salt
Preparation
Add all the ingredients to a high-speed blender and blitz until very smooth
Spoon mixture into desired ice cream moulds, and insert popsicle sticks
Freezer for a minimum of 4 hours
When ready, melt 50 grams dark chocolate + in a heat proof bowl over simmering water 1 tsp coconut oil
Remove melted chocolate from heat
Remove ice creams from the moulds, then dip into melted chocolate, setting on a lined baking tray
Transfer back to the freezer to set
Once set, store in an air tight container in the freezer
Eat straight from the freezer (no need to defrost- they are ready to go!)