Salted Date, Cashew and Banana Magnums
Ingredients
- 3/4 cup pitted Medjool dates
- 1/2 cup cashews, soaked for 2 hours and drained
- 2 tablespoons natural peanut butter
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup or maple syrup
- 1 ripe banana
- 1/2 teaspoon good quality salt
- 50 grams dark chocolate
- 1 teaspoon coconut oil for coating
Preparation
Soak cashews in water for 2 hours, then drain.
Add all the ingredients except the dark chocolate and coconut oil for coating to a high-speed blender and blend until very smooth.
Spoon the mixture into ice cream molds and insert popsicle sticks.
Freeze for a minimum of 4 hours.
Melt 50 grams dark chocolate and 1 teaspoon coconut oil in a heatproof bowl over simmering water, then remove from heat.
Remove ice creams from the molds, dip into the melted chocolate, and set on a lined baking tray.
Transfer back to the freezer to set.
Tips
Once set, store in an airtight container in the freezer.
Eat straight from the freezer; no need to defrost.
