Vegan Cookie Dough Magnums
Ingredients
Cookie dough
- 4 Tbsps peanut butter
- 2 Tbsps maple syrup
- 1/2 tsp vanilla extract/powder
- 1 cup almond flour
- 2 Tbsps dairy-free chocolate chips
- pinch of salt
Cream filling
- 1/2 cup raw cashews, soaked overnight
- 1 Tbsp maple syrup
- 1/2 cup coconut cream
- 1/2 tsp vanilla extract/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. Add the remaining ingredients and combine until you can form a sticky cookie dough ball with your hands.
Take about a tablespoon of the cookie dough and place it into the silicone mold. Use your fingers to press it down and up the sides, making the sides thinner than the bottom, and leave an empty hole in the middle.
Carefully add the wooden sticks into the mold and readjust the cookie dough if necessary.
For the cream filling, add all the ingredients into a high-speed blender and blend on high until creamy.
Pour 1-2 tablespoons into the empty middle of each mold, spread 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. Meanwhile, melt the chocolate. Dip each magnum in chocolate until covered and place back into the freezer.
Let defrost for 1-2 minutes before serving.
