Vegan Chocolate Mousse Magnum Ice Creams
Ingredients
- 2 cups raw cashews, soaked 4 hours
- 1/2 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/3 cups coconut milk
- 1-3 Tbsp pure maple syrup
- Pinch salt
Optional add-ins
- 2 tsp adaptogens (like medicinal mushrooms)
- Maca or cacao nibs
Chocolate coating
- 200 grams preferred chocolate
- 1 tsp coconut oil
- 20g vegan caramel chocolate (optional)
Preparation
Drain cashews and rinse well
Set cashews in a high-speed blender with remaining ingredients (start with less maple syrup if desired) and blend until silky smooth; taste and add extra maple syrup to suit preference
Divide mixture between silicone magnum moulds, insert ice pop sticks, and freeze for at least 3 hours
Place 200g chocolate and coconut oil in a heat-proof bowl over a pot of just simmering water; melt slowly, then remove from heat and allow to cool for 5 minutes
Remove frozen magnums from their moulds and line a tray with baking paper
Dip each magnum into the melted chocolate and set on the baking paper; add optional caramel drizzle if desired
Set in the fridge or freezer until chocolate hardens
Store in an airtight container in the freezer (allow 5 minutes to defrost before eating) or fridge to enjoy as mousse-style
