Dark Chocolate Magnum Bars

• temps total: 5 hours

Ingrédients

These homemade Magnum bars have a creamy chocolate center and a crunchy roasted nut shell. Made with roasted cashews, coconut cream and Greek yogurt.

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Chocolate ice cream

1 cup roasted cashews

¾ cup full-fat coconut cream

½ cup Greek yogurt

¼ cup maple syrup

2 tbsp cocoa powder

1 tsp vanilla extract

Crunchy dark chocolate shell

1 cup dark chocolate (70% or higher)

½ cup finely chopped roasted nuts

Pinch of fleur de sel to finish

Blend all the ice cream ingredients until completely smooth and creamy. Scrape down the sides as needed and keep blending until no cashew pieces remain.

Instructions

Pour into ice cream molds, insert the sticks and freeze for 4–6 hours, or until completely firm.

Melt the dark chocolate, then stir in the finely chopped roasted nuts.

Remove the frozen bars from the molds and dip each one into the chocolate coating. Finish with a little fleur de sel and let the shell set. Keep frozen until ready to enjoy.

Dark chocolate or milk chocolate?