Raw Vegan Mini Magnums

5 from 1 vote

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.

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert, Snack

Cuisine: American, Mediterranean, Paleo

Servings: 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
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For The Chocolate Coating

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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. ⠀