Double Chocolate Caramel Magnums

Raw Double Chocolate Caramel Magnums

RECIPE BY NATASAHA CORRETT

This recipe for Raw Double Chocolate Caramel Magnums is a must try!

 

Serves4

Ingredients
MetricCupsCupsMetric

Banana Ice-cream:

  • 100g coconut cream
  • 1 banana
  • 100ml rice milk
  • 50g almond milk powder (or soya)
  • ¼ tsp vanilla essence

Or Vanilla ice-cream

  • 100g rice milk
  • 70g almond milk powder (or soya)
  • 100g coconut cream
  • ¼ tsp vanilla essence

For the Caramel:

  • 140g dates
  • 2 tbsp water
  • 1 tbsp agave
  • 2 tbsp almond butter

For the Chocolate:

  • 150g raw cacao butter
  • 70g raw cacao powder
  • 60g agave
  • Optional: chopped almonds

Method

  1. Choose the flavour of ice-cream you want to make - either banana or plain vanilla and put all the ingredients into a high speed blender and blend until completely smooth.
  2. Pour into your ice-cream into lolly moulds and put into the freezer for 30 minutes until it starts to harden - then add in your lolly sticks and return to the freezer for 4-6 hours or until solid.
  3. Next make half of the chocolate by melting 75g of the raw cacao butter in a Bain Marie and then stir in 35g of the raw cacao powder and 30g of the agave. Combine until completely smooth.
  4. Prepare a small baking tray or plate that will fit into your freezer by lining it with baking paper. Take the ice cream moulds out of the freezer (you might have to run the moulds under a hot tap to loosen them) and one by one, take out each of the moulds and dip them into the raw chocolate until completely coated - they should freeze straight away. Place them onto the pre-prepared baking tray and put into the freezer while you make the caramel.
  5. To make the caramel, put the dates, water, agave and almond butter into a high-speed blender or food processor until completely smooth. If your blender is not so powerful, soak the dates in hot water before hand for 20 minutes, discarding any excess water.
  6. Take the ice-creams out of the freezer and carefully thinly spread the caramel over each side and put them back into the freezer for another 3 -4 hours.
  7. Make the rest of the raw chocolate but following the same instructions as before and then take the ice-creams out of the freezer and dip into the chocolate again. If you want to add chopped almonds too, you need to chop them very small and sprinkle them over the caramel BEFORE you dip them into the last layer of chocolate. Put back into the freezer for at least an hour before tucking in!
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