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5 from 1 vote
Raw Vegan Mini Magnums
Raw Vegan Mini Magnums
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins

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.

Course: Dessert, Snack
Cuisine: American, Mediterranean, Paleo
Servings: 6 Mini's
Author: Rezel Kealoha
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
  • ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For The Chocolate Coating
  • ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 4 oz of Vegan Chocolate
  • 1 Teaspoon of Coconut Oil
  • Handful of Coco Nibs
  • Edible Gold
  1. 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.
  2. Pour in a mini popsicle mold and freeze until firm (overnight is best).
  3. 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. ⠀