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 salt
Optional extras
- 2 tsp adaptogens (like medicinal mushrooms)
- maca or cacao nibs
Chocolate coating
- 200 grams preferred chocolate
- 1 tsp coconut oil
- Optional: 20g loving earth caramel chocolate
Preparation
Drain cashews and rinse well. Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth. Taste and add extra maple to suit your preference.
Divide between silicone magnum moulds, then insert popsicle sticks. Freeze for 3 or more hours.
Chocolate coating
Place 200g chocolate and coconut oil in a heatproof bowl, set over a pot of simmering water. Melt slowly, then remove from heat and allow to cool for 5 minutes.
Remove magnums from freezer and moulds. Line a tray with baking paper. Dip each magnum into the melted chocolate and set on the baking paper. Add optional caramel drizzle, then put in fridge or freezer until chocolate hardens.
Store in freezer or fridge in an airtight container and eat after allowing to defrost for 5 minutes if frozen.
Notes
Made with minimal maple syrup as the chocolate provides sweetness; adjust maple based on chocolate sweetness.
