Raw Vegan Magnum Double Caramel

Vegan means sacrifices, right? But actually, no it does not. I just means you have to rethink and find a new way. For example, I’m not to impressed by vegan cheese so instead I use other great toppings.I used to love ”Magnum Double Caramel” so I just had to veganize them and it was much easier then I thought.
They’re a bit more on the heavy side as the ice cream is based on cashews but Oh my, they’re so good! This is a recipe from my book which is realeased next week but I just cant wait to share it with you. So here we go:

(I use silicon molds for these which are really easy to use and gives you a flawless result.)

Makes 6
Ice cream:
3/4 cup cashews, soaked for minimum 4 hours
3/4 cup coconut cream
1/4 cup agave or maple syrup
1/4 cup water
pinch of vanilla powder
(a dash of nut milk)

1–2 tbsp coconut oil
8 medjool dates – pitted
1 tbsp maple syrup
pinch of vanilla powder
pinch of salt salt

Chocolate layer:
1/3 cup cococnut oil
4 tbsp maple syrup
4-5 tbsp raw cacao

Rinse and drain the nuts thoroughly, mix all the ingredients for the ice crem until entirely smooth, add a little nut milk if to thick. Pour in molds, add a wooden stick and freeze for at least 3 hours.
Melt the coconut oil for the caramel, mix it with dates, sweetener, vanilla and salt until you have a sticky and smooth caramel.
Make the chocolate, melt the coconut oil and whisk together with the sweetener and cacao. Take out the ice creams and dip them in chocolate until all covered and lay down on a baking sheet. The chocolate will set immiadiatly. Now its time for the caramel layer. So just add one tbsp of the caramel mix on one side and spread it evenly. Put them back in the freezer for 10 minutes, take out and dip them once more in the chocolate. Put back in freezer until set. Let thaw for 5-10 minutes before serving.


Credit: rawness.se


Share Button

Support us!

If you like this site please help and make click on the button below!