Salted Date, Cashew and Chocolate Magnums
Ingredients
- 3/4 cup Medjool dates, pitted
- 1/2 cup cashews, soaked 2 hours then drained
- 2 Tbsp natural peanut butter
- 2 Tbsp coconut oil
- 2 Tbsp rice malt syrup
- 1 ripe banana
- 1/2 tsp good quality salt
Chocolate coating
- 50 grams dark chocolate
- 1 tsp coconut oil
Preparation
Add all the ingredients to a high-speed blender and blitz until very smooth.
Spoon mixture into desired ice cream moulds 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 and remove from heat.
Remove ice creams from the moulds, dip into melted chocolate, set on a lined baking tray, and transfer back to the freezer to set.
Once set, store in an airtight container in the freezer and eat straight from the freezer without defrosting.
