Vegan Chocolate Mousse Magnums
Ingredients
- 2 cups raw cashews, soaked 4 hours
- 3/4 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/2 cups canned, full fat coconut milk
- 3 Tbsp pure maple syrup
- 1/4 tsp salt
Optional extras
- 2 tsp adaptogens (like medicinal mushrooms)
- maca
- cacao nibs
Chocolate coating
- 200 grams preferred chocolate
- 1 tsp coconut oil
- Optional: 20g loving earth caramel chocolate
Preparation
Drain the cashews and rinse well, then place them in a high-speed blender with the remaining ingredients and blend until silky smooth.
Taste the mixture and add an extra 1-2 tablespoons of maple syrup if a sweeter dessert is preferred.
Divide the mixture between silicone magnum moulds, insert popsicle sticks, and freeze for at least 3 hours.
For the chocolate coating, melt 200 grams of preferred chocolate with 1 teaspoon coconut oil in a heatproof bowl over simmering water, then remove from heat and cool for 5 minutes.
Remove the frozen magnums from their moulds and dip each one into the melted chocolate, then set on baking paper.
Add an optional caramel drizzle if desired, and chill in the fridge or freezer until the chocolate hardens.
Store the magnums in an airtight container in the freezer or fridge, allowing 5 minutes to defrost if eating from the freezer.
Tips
This recipe uses minimal maple syrup, so adjust the amount based on the sweetness of your chocolate coating.
