Raw Vegan Mini Magnums

Desserts | Recipes | Spring/Summer
by Rezel Kealoha - August 29th, 2018

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.ย  It’s only made with 4ย  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.ย  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.
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 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
  • 1/4 Teaspoon Pink Himalayan Salt
  • โ €โ €โ €โ €โ €โ €โ €โ €โ €

For The Chocolate Coating

  • โ €โ €โ €โ €โ €โ €โ €โ €โ €
  • 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. โ €
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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