Raw Magnum (Nut-Based)

Instructions

1 cup raw macadamia or cashews (soaked for 4 hours)
1/2 cup coconut cream
1/2 cup coconut milk
1/4 cup maple syrup

Add-ONs
1/4 cup almond butter with a pinch of pink himalayan salt (optional middle layer filling)
2 tbsp raw cacao butter (for chocolate magnum)
1 tsp vanilla extract (for white magnum)

Chocolate shell:
1/4 cup melted coconut oil
1/3 cup raw cacao powder
1/8 cup maple syrup
or
use your favorite raw chocolate(melted)

  1. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
  2. Pour the ice cream mixture into the molds ( I used 14 small magnum molds) until they are 3/4 full (make sure not to fill them up completely so you have some space left for the salted almond butter if you will add it).
  3. Add the wooden sticks, then add 1 tsp almond butter for each magnum, then fill the moulds with rest of the icecream filling then place the filled molds into the freezer for about 4 hour (the ice cream should be firm enough).
  4. Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
  5. Dip each popsicle into the chocolate or drizzle some chocolate over them.
  6. Top with crushed nuts, savory veggie toppings or whatever you desire and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating.