Vegan Cookie Dough Magnums
Ingredients
Cookie dough
- 4 Tbsps peanut butter
- 2 Tbsps maple syrup
- 1/2 tsp vanilla extract or powder
- 1 cup almond flour
- 2 Tbsps dairy-free chocolate chips
- pinch of salt
Cream filling
- 1/2 cup raw cashews, soaked overnight or at least 6 hours
- 1 Tbsp maple syrup
- 1/2 cup coconut cream, full fat - only the firm part
- 1/2 tsp vanilla extract or powder
Topping
- 80gr iChoc classic chocolate or dark vegan chocolate
Preparation
Combine the peanut butter with the maple syrup in a bowl and whisk together, then add the remaining cookie dough ingredients and mix until you can form a sticky dough with your hands.
Take about a tablespoon of the cookie dough and place it into the silicone mold, using your fingers to press it down and up the sides, making the sides thinner than the bottom and leaving an empty hole in the middle.
Carefully add the wooden sticks into the mold and readjust the cookie dough if it moves.
For the cream filling, add all the ingredients into a high-speed blender and blend on high until you have a creamy mixture.
Pour about 1-2 tablespoons of the cream mixture into the empty middle of each mold, spread it evenly, and place into the freezer for 2 hours.
Once the cream mixture is firm, add a layer of cookie dough on top to close the cream filling inside.
Place the mold back into the freezer until firm, and in the meantime, melt the chocolate, then dip each magnum in the chocolate until covered and place back into the freezer.
Let the magnums defrost for 1-2 minutes before serving.
