5-INGREDIENT CHOCOLATE MOUSSE MAGNUMS by: Comply with us for extra vegan recipe i…


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2 cups uncooked cashews, soaked four hours
1/2 cup best-quality cacao powder
1 tsp pure vanilla extract
1 1/Three cups coconut milk
1-Three Tbsp pure maple syrup
Pinch salt
Completely non-obligatory extras- 2 tsp adaptogens (like your fav medicinal mushrooms), maca or cacao nibs
1. Drain cashews, rinse nicely. Set in a high-speed blender with remaining components (begin with much less maple, if desired) and mix till silky easy. Style, and add additional maple, to fit your desire.

Divide between silicone magnum moulds (this made 5, for me), then insert popsicle sticks. Freeze for 3 + hours.

To make chocolate coating

200 grams most well-liked chocolate (I used vegan white, you can use something)
1 tsp coconut oil
Optionally available- 20g loving earth caramel chocolate .

1. Place the 200g chocolate and coconut oil in a warmth proof bowl, and set over a pot of simply simmering water. Soften slowly, then take away from warmth and permit to chill (and thicken) for five minutes.
2. Take away magnums from the freezer and their moulds. Line a tray with baking paper. Dip every magnum into the melted chocolate, and set on the baking paper. Add non-obligatory caramel drizzle, then set within the fridge or freezer till chocolate is difficult.
3. You’ll be able to retailer these within the freezer (in an hermetic container) and eat as ice lotions (permit 5 minutes to defrost) or fridge (hermetic container) to get pleasure from as a mousse-style magnum.