Vegan Caramel Coconut Magnum

Vegan Caramel Coconut Magnum Recipe

Cashew nuts are the perfect addition to ice cream to make it rich and creamy. Cashews are loaded with magnesium which is required for healthy nerve function and energy production in the body. This delicious nut is also rich in beneficial monounsaturated and polyunsaturated fats which help manage healthy cholesterol levels.

Vegan Caramel Coconut Magnum Recipe

By: Lisa Guy

A creamy, rich vegan ice cream filled with flavour.


Servings

5

Prep time

Cook time

Recipe


Ingredients

  • Ice Cream
  • ½ cup cashews, soaked overnight
  • ½ cup coconut cream
  • 1 tsp vanilla extract
  • ⅛ cup maple syrup
  • Caramel
  • 8 Medjool dates, pitted
  • ¼ cup coconut cream
  • 2 tbsp maple syrup
  • 1 tbsp tahini
  • Coating
  • 250g vegan dark chocolate
  • 1 tbsp coconut oil
  • Handful pistachios, roughly chopped

Method


  • Drain the cashews and place in a food processor with the coconut cream, vanilla and maple syrup. Blend on high until you have a smooth and creamy consistency.
  • Pour ice cream mixture into ice cream moulds until they are ¾ full, add wooden sticks and place in the freezer for 1 hour.
  • To make the caramel, place Medjool dates, coconut cream, maple syrup and tahini into your food processor and blend until creamy and well combined.
  • Fill the rest of your ice cream moulds with caramel and put them back in the freezer for another 3 hours until they’re completely set.
  • Melt the chocolate with coconut oil and stir well.
  • Remove the ice creams from their moulds and cover each one in chocolate.
  • Place ice creams on a tray lined with baking paper. Drizzle the tops with more chocolate and top with pistachios.
  • Place your ice creams in the freezer until they’re ready to eat.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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