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    Home » Blog » Recipes » Ice Cream

    Published: Aug 29, 2018 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Raw Vegan Mini Magnums

    Jump to Recipe Print Recipe

    These Raw Vegan Mini Magnums are as decadent as the real thing, but filled with the goodness of raw cashews and dates and coated with a vegan chocolate shell.

    Raw Vegan Mini Magnums

    The recipe for these Raw Vegan Mini Magnums could not be more simple.  It's only made with 4  ingredients - cashews, dates, tahini and chocolate.

    Raw Vegan Mini Magnums

    To make it all you need to do is cover the dates and cashews with hot boiling water to soften and then blitz them in the blender until smooth.  Simply pour into your choice of mold (I like using mini molds like this, for you know - portion control) and freeze overnight.

    Once it has hardened, melt some vegan chocolate mixed with coconut oil to thin it out a little and it will instantly create a chocolate shell.

    Drizzle over the left over chocolate and add some crunchy coco nibs and you have a nice and healthy decadent dessert.

    If you have access to it, I like to flake some edible gold on it, for that extra something something.

    Raw Vegan Mini Magnums
    Raw Vegan Mini Magnums

    Enjoy these other healthy chocolate treats to indulge that sweet tooth - Copycat Healthy Bouchon Brownies, Raw Vegan Billionaire Bars with 3 Ingredient Caramel or Raw Vegan Chocolate Protein Pops.

    Raw Vegan Mini Magnums

    Raw Vegan Mini Magnums

    These Raw Vegan Mini Magnums are as decadent as the real thing, but filled with the goodness of raw cashews and dates and coated with a vegan chocolate shell.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Course: Dessert, Snack
    Cuisine: American, Mediterranean, Paleo
    Servings: 6 Mini's
    Author: Rezel Kealoha

    Ingredients

    For the Ice Cream

    • 1 Cup Cashews
    • 6 Dates
    • Enough hot boiling water to cover both the cashews and dates
    • 1 Teaspoon Tahini
    • ¼ Teaspoon Pink Himalayan Salt
    • ⠀⠀⠀⠀⠀⠀⠀⠀⠀

    For The Chocolate Coating

    • ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    • 4 oz of Vegan Chocolate
    • 1 Teaspoon of Coconut Oil
    • Handful of Coco Nibs
    • Edible Gold

    Instructions

    • Put the cashews, dates and water in a bowl and let it cool to room temperture. Pour everything in a blender with the tahini and salt, blend until super smooth, about 2 minutes or more depending on your blender.
    • Pour in a mini popsicle mold and freeze until firm (overnight is best).
    • Melt the chocolate and coconut oil in a bowl over simmering water. Dip or pour the chocolate over the popsicles and then drizzle with the left over chocolate, sprinkle with coco nibs and decorate with edible gold. ⠀
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

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