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Vegan Cookies and Cream Magnums

These Vegan Cookies and Cream Magnums are gluten-free frozen treat that will be a favourite summer recipe. Perfect way to beat the heat.

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Summer is in full swing over here and I thought what better way to usher it in than these delicious VEGAN COOKIES AND CREAM MAGNUMS. I created these beauties for a client and couldn’t wait to share the recipe with you all. This is the quintessential summer treat and the fact that they are completely dairy free, gluten free and could be 100% refined sugar-free is just well… the icing on the cake or in this case – the popsicle. 

This recipe will be broken down into two steps. The first step is to make the granola BUT if you already have granola on hand, then you can easily skip this step. I started working for HOLOS a couple of years ago. They are a muesli company out of Quebec. I create different simple recipes using their tasty muesli that range from Sticky Toffee Pudding (that’s a good one) to Churros, Breakfast Cookies and now Magnums. I love the simplicity of the muesli in its basic form. It is the perfect breakfast for busy, on the go people. They have 5 different flavours so do yourself a favour and go buy some now. It can be shipped right to your door.

Cacao muesli turned into granola!

Once the granola is made the only thing left to do is make the magnums. I recently purchased these popsicle moulds and they worked perfectly for this recipe. I like the lay down silicone mould better than the pull out. I have both and the lay down one’s are so much easier to manage, but do you.

I have made many popsicles in the past but these are on a whole different level. They are a treat beyond all treats but won’t make you feel sickly from all the sugar. Most store bought treats are packed with glucose, fillers and other “ingredients” i can’t pronounce. Nasty stuff really, so don’t waste your hard earned money on boxed treats when you can easily make them yourself.

I melted good quality dark chocolate to dip these in but chocolate chips are wafers that would work perfectly fine also. There are a few brands of sugar free chocolate bars that I would recommend (tap the link to head straight there) that taste really good so if you’re watching your sugar intake, you can STILL make these without feeling an ounce of guilt.

These bars lasted a couple of days in the freezer on a parchment lined sheet. but if you have a container with a lid to store them, even better. The recipe makes 8 magnums but you could easily double the recipe if you have that kind of freezer capacity. I do not haha.

Time to soak some cashews, so don’t delay—Make these MAGNUMS TODAY!!!

That bite shot tho….

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Vegan Cookies and Cream Magnums

Teri-Ann Carty
These Vegan Cookies and Cream Magnums are gluten-free frozen treat that will be a favourite summer recipe. Perfect way to beat the heat.
Prep Time 12 hours 30 minutes
Course Desserts & Sweets
Servings 8 pops

Equipment

  • freezer
  • oven
  • popsicle mould

Ingredients
  

ICE CREAM BARS INGREDIENTS

  • 1 cup cashews soaked overnight
  • 1 can full fat coconut milk
  • ¼ cup cashew butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • Pinch sea salt
  • ½ cup HOLOS CACAO GRANOLA

COATING INGREDIENTS

  • 100 grams dark chocolate (chopped)
  • 1 tbsp coconut oil
  • ½ cup HOLOS CACAO GRANOLA

GRANOLA INGREDIENTS

  • 2 packets HOLOS CACAO muesli
  • cup peanut butter
  • cup coconut oil
  • cup maple syrup
  • ½ tsp vanilla

Instructions
 

  • Preheat the oven to 300 degrees. Add two packets of HOLOS CACAO muesli to a bowl. In a small pot melt coconut oil, peanut butter, maple syrup and vanilla until thoroughly combined. Pour over muesli and stir to coat completely. Place on a baking sheet spreading into a thin layer. Place in a preheated oven and bake for 20 minutes. Shift granola around gently and bake again for 10 more minutes. Allow for it to cool completely. Transfer to a container with a lid.
  • Drain cashews and add to a blender with cashew butter, maple syrup, coconut milk, vanilla and salt. Blend until smooth and creamy. Pour mixture into popsicle moulds. Sprinkle granola over the popsicle mixture. Insert stick. Place mounds on a baking sheet and place in the freezer until fully set.
  • Melt chocolate and coconut oil together in the microwave. Allow for it to cool before dipping frozen pops. Sprinkle HOLOS granola onto chocolate coating quickly as the chocolate will harden fast.
  • Place back into the freezer until ready to eat!
Keyword chocolate, cookies and cream, dairy free, frozen, gluten free, plant based, popcicles, summer, vegan

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