Healthy Copycat Magnum Ice Cream Bars
Ingredients
- 1 cup coconut cream, harder cream on top of the can (don’t shake the can)
- 1 cup raw cashews, soaked
- 1/2 cup rice malt syrup
- 1 tsp vanilla
- 1/4 cup cacao powder
- 1/2 tsp sea salt
- 2 tbsp cacao nibs/chocolate chips
- 200g dark chocolate
- 2 tsp coconut oil
- 1/3 cup chopped almonds
Preparation
Add the coconut cream, cashews, rice malt syrup, vanilla, cacao powder and salt to a blender and blend on high until smooth. Add in the cacao nibs or chocolate chips and pulse again until just combined.
Pour the chocolate mixture into the ice cream bar molds.
Transfer to a freezer for 2-4 hours until completely set.
Melt the chocolate and coconut oil together in the microwave or over the stove.
Stir through the chopped almonds.
Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set - you may need to place them back in the freezer for 15 minutes.
