Vegan Salted Date Cashew 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
Chocolate coating
- 50 grams dark chocolate
- 1 teaspoon coconut oil
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.
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. 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.
Store in an airtight container in the freezer. Eat straight from the freezer without defrosting.
