Salted Caramel Magnums

The perfect little treat, you just need to find an ice cream mould and you are good to go. I promise they don't take long to make, but you can make a whole bunch at the one time and keep them stored for months in your freezer!!

IINGREDIENTS:

Ice cream base

• 1/2 cup cashews (soaked)*

• 1 cup coconut cream

• 3 tbs maple syrup

• Pinch of salt

Caramel layer

• 6-8 medjool dates

• 2 tbs almond butter

• 1/2 cup plant milk

• Pinch of salt

Topping

• 1 cup of your favourite chocolate

• 1 tbs coconut oil

*Either soak your cashews in water for at least 6 hours, or soak them in boiling water for 15-20 minutes.

METHOD:

1. In a blender or food processor, blend all the ingredients for the ice cream base until a smooth consistency is created. Then fill your Popsicle/ Ice cream mould 3/4 full with the ice cream base, and place in the freezer for at least 1 hour.**

2. Next, in the same blender/ food processor, blend all of the ingredients for the caramel layer. Then once the first layer of the ice cream has hardened, fill the mould to the top with the blended caramel. Place the popsicle/ ice cream sticks in, and place the mould back into the freezer for another 2-3 hours or until completely frozen.

3. Then melt your chocolate and coconut oil, place into a cup or small bowl, and with your frozen ice creams dip them into the chocolate to coat the entire ice cream.

**If you are impatient and don't want to wait for the first layer to freeze, you can still add the caramel layer even if it hasn't hardened yet, it will create more of a "marble"effect rather than a clean two layer effect.

Enjoy

Abbey

xx