Vegan Caramel Coconut Magnum Recipe - WellBeing Magazine
This vegan magnum recipe is sure to become a go-to this summer. Cashew nuts are the perfect addition to ice cream to make it rich and creamy.
Ingredients
- <b>Ice Cream<b>
- ½ cup cashews, soaked overnight
- ½ cup coconut cream
- 1 tsp vanilla extract
- ⅛ cup maple syrup
- <b>Caramel<b>
- 8 Medjool dates, pitted
- ¼ cup coconut cream
- 2 tbsp maple syrup
- 1 tbsp tahini
- <b>Coating<b>
- 250g vegan dark chocolate
- 1 tbsp coconut oil
- Handful pistachios, roughly chopped
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