Homemade Raspberry Chocolate Magnums
These homemade raspberry chocolate magnums are the best magnum flavour I’ve tried so far! Creamy chocolate centre with a raspberry jam surprise all coated in dark chocolate! They're so easy to make and easily adjustable to likes and preferences. One to try this summer!
Prep Time 20 minutes mins
chill time 4 hours hrs
Servings 4
Calories 467 kcal
- 1 can full-fat coconut milk
- 100g smooth cashew butter
- 60ml maple syrup
- 3 tbsp cocoa powder
- 2 scoops Bloom berry greens optional
- Pinch of salt
- 4 tsp raspberry jam
For the coating
- 120g dark chocolate
- freeze dried raspberries optional
Refrigerate the can of coconut milk overnight, then scoop out the solid part of the coconut cream and add to a high speed blender, then add in 80ml (1/3 cup) of the coconut water that's at the bottom of the can.
Add the cashew butter, maple syrup, cocoa powder, greens powder and a pinch of salt. Blend on high until smooth and creamy.
Spread 1-2 tsp of jam at the bottom of your magnum moulds, then pour the ice cream mixture on top. Add the wooden sticks and freeze for 4-6 hours or until set.
Break up the dark chocolate into a heat-proof bowl, then microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn't burn.
The easiest way to coat them is to drizzle the chocolate on top for an even coat. * You can dip them in, but you'll need a lot more chocolate to be able to cover all 4 magnums evenly. Arrange on a baking sheet/chopping board lined with baking paper. Top with an optional drizzle of chocolate and some freeze dried raspberries or strawberries.
Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
Calories: 467kcalCarbohydrates: 40gProtein: 7gFat: 32gSaturated Fat: 16gFiber: 5gSugar: 25g
Keyword dairy-free, dairy-free dessert, dark chocolate, gluten-free dessert, ice cream, raspberry recipes, summer desserts, vegan dessert, vegan ice cream