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.
Ingredients
Scale
- 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
Instructions
- Preparation: Drain soaked cashews, ensuring they are soft and ready for blending.
- Blending: Combine cashews, coconut milk, coffee, maple syrup, vanilla extract, and salt in a high-powered blender, processing until achieving a silky-smooth consistency.
- Molding: Pour the creamy liquid into silicone popsicle molds, carefully inserting wooden sticks, then freeze for a minimum of 6 hours or preferably overnight.
- Chocolate Coating: Melt chocolate chips with coconut oil, stirring until creating a glossy, fluid mixture, then allow to cool to a pourable temperature.
- 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.
- 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