5-Ingredient Chocolate Mousse Magnums
Ingredients
- 2 cups raw cashews, soaked for 4 hours
- 1/2 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/3 cups coconut milk
- 1-3 Tbsp pure maple syrup
- Pinch of salt
- Totally optional extras: 2 tsp adaptogens (such as medicinal mushrooms), maca, or cacao nibs
Preparation
Drain and rinse the soaked cashews. Place them in a high-speed blender with the remaining ingredients (start with less maple syrup if desired). Blend until the mixture is silky smooth. Taste and adjust sweetness by adding 1-2 Tbsp of maple syrup if needed.
Divide the mixture between silicone magnum molds, inserting popsicle sticks. Freeze for at least 3 hours.
To Make Chocolate Coating
Place the 200g chocolate and coconut oil in a heatproof bowl. Set the bowl over a pot of simmering water to melt the chocolate slowly. Remove from heat and allow to cool and thicken for about 5 minutes.
Remove the magnums from the freezer and their molds. Line a tray with baking paper. Dip each magnum into the melted chocolate, then place them on the baking paper. Optionally, add a caramel drizzle. Set the magnums in the fridge or freezer until the chocolate coating hardens.
Store the magnums in an airtight container in the freezer for ice cream-like texture (allow about 5 minutes to defrost) or in the fridge for a mousse-style magnum experience.
