- 2 cups raw cashews, soaked 4 hours
- 1/2 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/3 cups coconut milk
- 1–3 Tbsp pure maple syrup
- Pinch salt
Totally optional extras:
- 2 tsp adaptogens (like your fav medicinal mushrooms)
- cacao nibs
- 200 grams preferred chocolate (I used vegan white, you could use anything)
- 1 tsp coconut oil
- 20g vegan caramel chocolate
- Drain cashews, rinse well. Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth.
- Taste, and add extra maple, to suit your preference. Divide between silicone “magnum” moulds (this made 5, for me), then insert ice pop sticks. Freeze for 3 + hours.
- To make chocolate coating: Place the 200g chocolate and coconut oil in a heat proof bowl, and set over a pot of just simmering water.
- Melt slowly, then remove from heat and allow to cool (and thicken) for 5 minutes.
- Remove “magnums” from the freezer and their moulds. Line a tray with baking paper. Dip each “magnum” into the melted chocolate, and set on the baking paper. Add optional caramel drizzle, then set in the fridge or freezer until chocolate is hard.
- You can store these in the freezer (in an airtight container) and eat as ice creams (allow 5 mins to defrost) or fridge (airtight container) to enjoy as a mousse-style “magnum”; highly recommended!).
I made these with minimal maple syrup, as the vegan chocolate provided all the sweetness necessary. You may want to think about how sweet your chocolate coating is, to decide how much maple you want to add.