Healthy Snickers and Magnum Ice-cream all combined into one delicious treat. This recipe is vegan, gluten free and really easy to make. If you try them please let me know how you like them by tagging my social media channels
Full Recipe Down Below ⇩
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Makes 4 ice-creams
120g vegan chocolate
4 tbsp peanut butter
2 tbsp chopped peanuts
1 cup soaked cashews
½ cup chilled canned coconut milk
1 tbsp lemon juice
¼ cup maple syrup
¼ cup coconut water
½ tsp vanilla powder
¼ cup melted coconut butter
Begin by melting the chocolate in a bowl over a saucepan of gently simmering water. Spoon some of the chocolate into sillicone moulds. Move the moulds around to ensure you get a nice even coating of chocolate. Set them aside in the freezer to set for 5 minutes.
To make the filling combine the cashews, coconut milk, lemon juice, maple syrup, vanilla, coconut water and coconut butter in a blender. Blitz until completely smooth and creamy Once hardened, you can remove the moulds from the freezer and spoon one tablespoon of peanut butter into each one. Follow this with a sprinkling of chopped peanuts. Next spoon the filling over each one, leaving space at the top for the final chocolate layer. Place a wooden ice-cream stick into each mould and place them back in the freezer for at least 30 minutes to firm up.
Pour the remaining chocolate over each mould to cover and place back in the freezer for at least 4 hours before removing from the moulds. Once ready you can drizzle some more melted chocolate over them and garnish with more chopped peanuts.
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