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

  1. Add all the ingredients to a high-speed blender and blitz until very smooth

  2. Spoon mixture into desired ice cream moulds, and insert popsicle sticks

  3. Freezer for a minimum of 4 hours

  4. When ready, melt 50 grams dark chocolate + in a heat proof bowl over simmering water 1 tsp coconut oil

  5. Remove melted chocolate from heat

  6. Remove ice creams from the moulds, then dip into melted chocolate, setting on a lined baking tray

  7. Transfer back to the freezer to set

  8. Once set, store in an air tight container in the freezer

  9. Eat straight from the freezer (no need to defrost- they are ready to go!)

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