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.
American, Mediterranean, Paleo
Author: Rezel Kealoha
For the Ice Cream
Enough hot boiling water to cover both the cashews and dates
1/4TeaspoonPink Himalayan Salt
For The Chocolate Coating
4ozof Vegan Chocolate
1Teaspoonof Coconut Oil
Handful of Coco Nibs
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. ⠀