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Vegan Coffee Chocolate Magnums

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  • Author: Kimberly

Description

Indulge in these creamy, dairy-free ice cream bars infused with rich coffee flavor and coated in a crunchy dark chocolate shell. These homemade magnums are a satisfying treat for warm days or whenever you’re craving a sweet, plant-based dessert

Ingredients

or the Coffee Ice Cream Base:

  • 1 cup full-fat canned coconut milk

  • 1/2 cup raw cashews, soaked for at least 4 hours or in hot water for 1 hour

  • 1/3 cup strong brewed coffee or espresso, cooled

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • Pinch of sea salt

For the Chocolate Coating:

  • 1 cup vegan dark chocolate chips or chopped dark chocolate

  • 1 tablespoon coconut oil

Optional Add-ins:

 

  • Chopped nuts, cacao nibs, or desiccated coconut for topping

Instructions

  1. Prepare the Ice Cream Mixture:

    • Drain and rinse the soaked cashews.​

    • In a high-speed blender, combine the coconut milk, soaked cashews, cooled coffee, maple syrup, vanilla extract, and a pinch of sea salt. Blend until the mixture is completely smooth and creamy.​

  2. Fill the Molds:

    • Pour the blended mixture into ice cream bar molds, leaving a small space at the top for expansion.​

    • Insert popsicle sticks into each mold.​

    • Place the molds in the freezer and let them set for at least 4-6 hours, or until fully frozen.​

  3. Prepare the Chocolate Coating:

    • In a heatproof bowl, melt the dark chocolate and coconut oil together using a double boiler or in the microwave in 30-second intervals, stirring between each interval until smooth.​

    • Allow the melted chocolate to cool slightly, but ensure it remains liquid.​

  4. Coat the Ice Cream Bars:

    • Once the ice cream bars are fully frozen, remove them from the molds.​

    • Dip each bar into the melted chocolate, ensuring an even coating.​

    • If desired, immediately sprinkle with chopped nuts, cacao nibs, or desiccated coconut before the chocolate sets.​

    • Place the coated bars on a parchment-lined tray.​

    • Return the tray to the freezer for about 10 minutes, or until the chocolate coating is firm.​

  5. Serve and Store:

    • Enjoy the Vegan Coffee Chocolate Magnums immediately, or store them in an airtight container in the freezer for up to 2 weeks.

Find it online: https://quickbiteskitchen.com/vegan-coffee-chocolate-magnums/