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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 467kcalCarbohydrates: 40gProtein: 7gFat: 32gSaturated Fat: 16gFiber: 5gSugar: 25g
Tried this recipe?Let us know how it was!