Almond Magnums
With only 6 simple ingredients, these almond magnums are a fantastic option to make for the summer. They’re surprisingly quick and easy to make and an indulgent treat without all the additives of shop-bought ice-creams.
Ingredients
Ingredients for the filling:
- 140 g unsalted raw cashews (1 cup)
- 400 ml can of full fat coconut milk (13.5 oz)
- 3 large medjool dates (pitted)
- 2 tbsp almond butter
Other ingredients
- 300 g dark chocolate (10.5 oz)
- 35 g chopped almonds (¼ cup)
Instructions
- Add the cashews to a bowl and pour over boiling water. Soak for 30 mins. Drain fully and add to a blender with the other filling ingredients. Blend until smooth.
- Pour the mixture into ice-lolly moulds. Place in the freezer to set for at least 4 hours.
- Once set, melt the chocolate in a bowl over a pan of hot water. Pour the chocolate into a jar (that is wide enough for the lolly to dip into).
- Remove the lollies from the mould. Dip each lolly into the chocolate and sprinkle over a few chopped nuts. Put back in the freezer to set (this will only take a few mins). If easier, you can add the nuts to the melted chocolate before dipping.
Notes
- To make the dark chocolate easier to handle and a little thinner - add in a tsp or two of melted coconut oil.
- The nutritional information is based on the recipe making 8. Depending on the size of your mould, this may make more or less.
- Try and use a full fat, organic coconut milk (that is just coconut and water). It will be thicker and be a better texture when frozen.
Nutrition
Calories: 483kcalCarbohydrates: 31.4gProtein: 9.1gFat: 36.4gFiber: 6.2g
Tried this recipe?Let us know how it was!