Strawberry delight: Mouthwatering Magnum
Ingredients
- 1 cup raw cashews (soaked overnight)
- 1/2 cup coconut cream
- 600 g strawberries
- 5-6 tbsp maple syrup
- 21/2 tsp agar agar powder
- 1/2 pink pitaya powder for the color
- choco dip:
- 200 g dairy-free dark chocolate
- 2 tsp coconut oil
Preparation
Refrigerate ice cream molds for at least an hour before you begin
Take a small pot to mix agar powder and coconut cream
Place the pot on low-medium heat and allow the mixture to simmer
Stir frequently until the powder dissolves and the mixture thickens (10 mins)
Tip: work fast since the agar sets quickly
Chuck the remaining ingredients into a blender
Blend until they combine, then add the creamy mixture
Scrape the blender to prevent the ingredients from sticking
Blend till you get a smooth creamy texture
Adjust sweetness by adding more maple syrup if required
Pour the mixture into the chilled ice cream molds
Pop them into the freezer to set
Melt your dark chocolate with coconut oil on top of a warm water bath
Once the ice cream is set, dip it into the melted chocolate
Pop it back into the freezer
Defrost the bars at room temp before serving (min 1 hr)