Heavenly Vegan Coffee Chocolate Magnums Recipe for Sweet Bliss

Chocolate and coffee create a decadent dance of flavors in these vegan coffee chocolate magnums that will make your taste buds swoon.

Rich, creamy, and completely plant-based, these frozen treats redefine dessert expectations.

Every bite offers a luxurious blend of deep coffee notes and smooth chocolate coating.

The magic happens when simple ingredients come together with minimal effort.

No dairy needed means everyone can enjoy this spectacular dessert.

Silky plant-based milk and premium dark chocolate transform ordinary ingredients into an extraordinary frozen delight.

Let’s craft a dessert that proves vegan treats can be seriously indulgent and absolutely irresistible.

What You’ll Need For Vegan Coffee Chocolate Magnums

• Cashews: Creamy base foundation that provides rich, smooth texture with neutral flavor, choose raw, unsalted cashews for best results.
• Coconut Milk: Adds luxurious creaminess and helps prevent ice crystals, select full-fat version for optimal consistency.
• Coffee: Introduces deep, robust flavor complexity, opt for freshly brewed or high-quality instant coffee.
• Maple Syrup: Natural sweetener that balances flavors and enhances overall taste, use pure organic maple syrup.
• Vanilla: Rounds out flavor profile and adds aromatic depth, prefer pure vanilla extract over artificial versions.
• Salt: Enhances and brightens other ingredients, use fine sea salt for even distribution.

• Chocolate Chips: Creates crisp, snappy coating, select high-quality vegan dark chocolate with smooth melting properties.
• Coconut Oil: Helps chocolate achieve glossy finish and quick-hardening texture, choose unrefined, cold-pressed variety.

• Silicone Popsicle Molds: Essential for shaping ice cream bars, select Magnum-style molds with easy release mechanism.
• Popsicle Sticks: Provides structure and handle for ice cream bars, choose wooden or food-grade plastic sticks.
• Parchment Paper: Prevents sticking during chocolate dipping and freezing process, use fresh, non-stick sheet.

Kitchen Tools For Vegan Coffee Chocolate Magnums

• High-Speed Blender: Essential for creating ultra-smooth, creamy ice cream base by perfectly blending cashews and other ingredients.
• Silicone Popsicle Molds: Magnum-style molds are crucial for shaping your vegan ice cream bars into perfect rectangular shapes.
• Popsicle Sticks: Necessary for creating classic ice cream bar structure and easy handling.
• Microwave or Double Boiler: Used for melting chocolate chips smoothly and evenly.
• Baking Sheet: Helps catch chocolate drips and provides a flat surface for setting chocolate-covered bars.
• Parchment Paper: Prevents ice cream bars from sticking and makes cleanup a breeze.
• Spatula: Helpful for stirring melted chocolate and scraping blender sides.

How To Prepare Vegan Coffee Chocolate Magnums

• Prepare Creamy Cashew Base

Soak and drain cashews, then blend with coconut milk, coffee, maple syrup, vanilla, and a pinch of salt until silky smooth. The key is achieving a velvety texture that promises delectable frozen treats.

• Craft Frozen Delights

Pour the luscious mixture into silicone popsicle molds, carefully inserting sticks. Freeze thoroughly for at least 6 hours, allowing the bars to set completely.

• Create Decadent Chocolate Coating

Gently melt chocolate chips with coconut oil, stirring until glossy and perfectly blended. Let the mixture cool slightly to achieve the ideal dipping consistency.

• Dunk and Transform

Carefully remove frozen bars from molds. Quickly dip each bar into the luxurious chocolate coating, allowing excess to drip away. Place on a parchment-lined tray, watching the shell instantly harden into a crisp chocolate jacket.

• Final Chill

Pop the chocolate-covered bars back into the freezer for a quick 10-minute set, ensuring a picture-perfect finish to your vegan indulgence.

Tips And Tricks For Vegan Coffee Chocolate Magnums

• Coffee Intensity Boost: Swap liquid coffee for instant espresso powder to amplify the rich coffee flavor without adding extra liquid.
• Creamy Texture Secret: Soak cashews overnight for the smoothest, most luxurious ice cream base with zero graininess.
• Chocolate Shell Perfection: Use high-quality dark vegan chocolate for a more sophisticated and intense coating that creates a satisfying crack when bitten.
• Dietary Flexibility: Swap maple syrup with agave nectar or coconut nectar for alternative sweeteners. Replace cashews with soaked macadamia nuts for those with nut allergies.
• Extra Flavor Twists: Sprinkle crushed almonds, cacao nibs, or sea salt on the chocolate shell immediately after dipping for added texture and gourmet appeal.

Ways To Enjoy Vegan Coffee Chocolate Magnums

• Café Break Companion: Serve these magnums alongside a steaming hot espresso or cold brew for a delightful coffee-lover's pairing that enhances the rich chocolate and coffee flavors.
• Dessert Elegance: Plate these magnums on a rustic wooden board with scattered cocoa nibs, a light dusting of espresso powder, and a small mint leaf for an Instagram-worthy presentation that looks professionally crafted.
• Summer Party Treat: Create a DIY magnum bar station at gatherings where guests can customize their bars with extra chocolate drizzles, crushed nuts, or sprinkled sea salt, making dessert interactive and fun for everyone.
• Afternoon Indulgence: Enjoy these vegan magnums as a luxurious midday pick-me-up, perfectly balancing sweet chocolate with robust coffee notes that provide a refreshing energy boost.

Best Way To Store Vegan Coffee Chocolate Magnums

• Freezer Smart Storage: Keep homemade vegan coffee chocolate Magnums in an airtight container for up to 2 weeks. Stack bars between parchment paper layers to prevent sticking and maintain their delicious chocolate coating.
• Quick Prep Strategy: Create multiple batches during a weekend cooking session. Wrap individually in wax paper or plastic wrap after dipping in chocolate shell to save space and have convenient grab-and-go treats ready.
• Temperature Control Tip: Store bars at consistent freezer temperature around 0°F (-18°C). Avoid frequent temperature fluctuations that might cause unwanted ice crystallization and compromise smooth texture.
• Make-Ahead Magic: Prepare ice cream base and chocolate shell up to 3 days before final assembly. Keep components separately refrigerated, then complete final dipping and freezing when ready to serve fresh and crisp dessert bars.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

Calories: 374 kcal

Servings: 5

Indulgent Vegan Coffee Chocolate Magnums Recipe

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• Total Time: 6 hours 20 minutes
• Yield: 5 1x

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Description

Homemade vegan coffee chocolate magnums blend rich Colombian coffee with dark chocolate elegance. Creamy coconut-based ice cream centers this indulgent treat that satisfies both dessert and caffeine cravings.

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Ingredients

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• 1.5 cups (375 ml) raw cashews, soaked for 4-6 hours or in hot water for 1 hour
• 1 cup (240 ml) full-fat coconut milk (from a can)
• 0.5 cup (120 ml) brewed espresso or strong coffee, cooled
• 0.5 cup (120 ml) maple syrup
• 2 tsps vanilla extract
• 1 pinch sea salt
• 1.5 cups (255 g) vegan dark chocolate chips or chopped chocolate
• 2 tbsps coconut oil

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Instructions

1. Preparation: Drain soaked cashews, ensuring they are soft and ready for blending.
2. Blending: Combine cashews, coconut milk, coffee, maple syrup, vanilla extract, and salt in a high-powered blender, processing until achieving a silky-smooth consistency.
3. Molding: Pour the creamy liquid into silicone popsicle molds, carefully inserting wooden sticks, then freeze for a minimum of 6 hours or preferably overnight.
4. Chocolate Coating: Melt chocolate chips with coconut oil, stirring until creating a glossy, fluid mixture, then allow to cool to a pourable temperature.
5. Dipping and Finishing: Remove frozen bars from molds, quickly dip each into the chocolate shell, ensuring even coverage, and place on a parchment-lined baking sheet, separating to prevent sticking.
6. Final Freeze: Return chocolate-coated bars to the freezer for 10-15 minutes to solidify the chocolate shell completely before serving.

Notes

• Soak Cashews Properly: Ensure cashews are fully submerged in water for at least 4-6 hours or overnight for maximum softness and easier blending, which creates a smoother ice cream texture.
• Blend for Silky Consistency: Process the mixture thoroughly in a high-powered blender, stopping and scraping sides occasionally to achieve an ultra-creamy, lump-free base without grainy texture.
• Manage Chocolate Coating Temperature: Let melted chocolate cool slightly before dipping to prevent ice cream bars from melting and ensure a crisp, even chocolate shell that adheres smoothly.
• Freeze with Precision: Allow sufficient freezing time (minimum 6 hours, preferably overnight) to develop the ideal ice cream consistency and make bars easier to handle during chocolate dipping process.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 374
• Sugar: 24 g
• Sodium: 5 mg
• Fat: 27 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg