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.
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Cooking tools:
- Food processor
- Ice cream mold
- Wooden stick
- Freezer
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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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