Healthier Homemade Cookies and Cream Magnum Bars
Ingredients
For the Ice Cream Bars
- 1 cup cashews (soaked overnight)
- 1 can full-fat coconut milk
- 1/4 cup cashew butter
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pinch of sea salt
- 1/2 cup Holos Cacao Granola
For the Coating
- 100 grams chopped dark chocolate
- 1 tbsp coconut oil
- 1/2 cup Holos Cacao Granola
For the Granola
- 2 packets Holos Cacao Muesli
- 1/8 cup peanut butter
- 1/8 cup coconut oil
- 1/8 cup maple syrup
- 1/2 tsp vanilla
Preparation
Prepare the Granola
Preheat the oven to 300F.
In a bowl, add two packets of Holos Cacao Muesli.
In a small pot, melt coconut oil, peanut butter, maple syrup, and vanilla until combined.
Pour the melted mixture over the muesli and stir to coat.
Spread the mixture on a baking sheet in a thin layer.
Bake for 20 minutes, gently shift the granola, and bake for another 10 minutes. Let it cool and transfer to a container.
Make the Ice Cream Mixture
Drain the soaked cashews and blend them with cashew butter, maple syrup, coconut milk, vanilla, and salt until smooth and creamy.
Pour the mixture into popsicle molds.
Sprinkle Holos Cacao Granola over the mixture and insert popsicle sticks.
Place the molds on a baking sheet and freeze until fully set.
Coat with Chocolate
Melt the chopped dark chocolate and coconut oil together (microwave or double boiler).
Allow the chocolate mixture to cool slightly.
Dip the frozen popsicles into the chocolate mixture to coat.
Quickly sprinkle Holos Cacao Granola onto the chocolate coating before it hardens.
Final Freeze
Place the coated bars back in the freezer until ready to eat.
