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  • Raw Vegan Magnum With Salted Caramel: Ingredients

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    Amar
    8 views1 page
    This recipe provides instructions for making raw vegan magnum ice cream bars with salted caramel and a chocolate shell. The ice cream filling is made from cashews, coconut cream, vanilla bean powder and maple syrup blended together. A salted caramel is prepared separately using dates, coconut cream, salt and vanilla. The ice cream is poured into molds, then the caramel is added before freezing. Finally, a chocolate shell is made by blending coconut oil, cacao powder and maple syrup to dip the frozen bars in before serving.

    Original Description:

    Retete

    Original Title

    Vegan Magnum

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    This recipe provides instructions for making raw vegan magnum ice cream bars with salted caramel and a chocolate shell. The ice cream filling is made from cashews, coconut cream, vanilla bean powder and maple syrup blended together. A salted caramel is prepared separately using dates, coconut cream, salt and vanilla. The ice cream is poured into molds, then the caramel is added before freezing. Finally, a chocolate shell is made by blending coconut oil, cacao powder and maple syrup to dip the frozen bars in before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views1 page

    Raw Vegan Magnum With Salted Caramel: Ingredients

    Uploaded by

    Amar
    This recipe provides instructions for making raw vegan magnum ice cream bars with salted caramel and a chocolate shell. The ice cream filling is made from cashews, coconut cream, vanilla bean powder and maple syrup blended together. A salted caramel is prepared separately using dates, coconut cream, salt and vanilla. The ice cream is poured into molds, then the caramel is added before freezing. Finally, a chocolate shell is made by blending coconut oil, cacao powder and maple syrup to dip the frozen bars in before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    RawVeganMagnumwithSaltedCaramel

    Preptime Cooktime Totaltime


    30mins 2hours 2hours30mins

    icecreammolds

    Author:TheTastyK
    Serves:8

    Ingredients
    Icecreamfilling:
    cupcashews(soakedovernight)
    cupcoconutcream
    1tspvanillabeanpowder
    cupmaplesyrup
    Saltedcaramel:
    6pittedMedjooldates
    cupcoconutcream
    pinchofHimalayansalt
    tspvanillabeanpowder
    Chocolateshell:
    cupmeltedcoconutoil
    cuprawcacaopowder
    maplesyrup
    Toppings:
    crushedrawalmonds
    shreddedcoconut
    buckwheatgroats

    Instructions
    1.Placealltheicecreamingredientsintotheblenderandmixuntilyouhaveasmoothmixture.
    2.Pourtheicecreammixtureintothemoldsuntiltheyarefull(makesurenottofillthemupcompletelyso
    youhavesomespaceleftforthecaramel).
    3.Addthewoodensticksandplacethefilledmoldsintothefreezerforabout1hour(theicecreamshouldbe
    quitefirmalready).
    4.Inthemeantimepreparethesaltedcaramelfillingbyplacingallingredientsintotheblenderandmixing
    themuntilyougetacreamytexture(thiswilltakesomepatienceandyouwillhavetouseyoublenderstick
    tomashupthedates).
    5.Onceyougotthedesiredtexturespreadthecaramelevenlyintotheremainingofthemolds.
    6.Placethemoldsbackintothefreezerfor12hoursuntilthecaramelhashardenedup.
    7.Combinealltherawchocolateingredientsinabowlandmixuntilyougetasmoothchocolatemixture.
    8.Dipeachpopsicleintothechocolate,topwithcrushedalmondsifdesiredandplacethemonabakingsheet
    inthefreezertodry.Makesuretoletthemdefrostforabout35minutesatroomtemperaturebefore
    eating!
    RecipebyTheTastyKathttp://thetastyk.com/2016/08/21/veganmagnum/

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