Raspberry White Chocolate Ice Cream Magnums
Ingredients
- 1 cup cashews
- 1 cup coconut cream
- 1 cup fresh raspberries
- Sweetener to taste
- 1 tsp vanilla paste
Coating
- Vegan white chocolate
- 1 tbsp coconut oil
Preparation
Soak the cashews in water for 4-6 hours, then drain.
Combine the drained cashews, coconut cream, raspberries, sweetener, and vanilla paste in a blender and blend until smooth.
Pour the mixture into heart-shaped or magnum molds and freeze until solid.
Finely chop the vegan white chocolate if necessary.
Melt the chopped white chocolate with coconut oil.
Dip the frozen ice cream bars into the melted chocolate mixture and allow to set.
