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.
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
- ⅛ cup peanut butter
- ⅛ cup coconut oil
- ⅛ 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!