A delicious and healthy recipe for Magnum-style ice cream bars made with coconut cream, cashews, and a touch of cacao. These vegan treats are coated in dark chocolate and sprinkled with chopped almonds.
1: Add the coconut cream, cashews, rice malt syrup, vanilla, cacao powder, and salt to a blender and blend on high until smooth.
2: Add in the cacao nibs/chocolate chips and pulse until just combined.
3: Pour the chocolate mixture into the ice cream bar molds.
4: Transfer to a freezer for 2-4 hours until completely set.
5: Melt the dark chocolate and coconut oil together in the microwave or over the stove.
6: Stir through the chopped almonds.
7: Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set.
8: If necessary, place them back in the freezer for 15 minutes.
