These vegan almond Magnum ice cream bars are rich, creamy, and not overly sweet, making them even more delicious than the original. They're quick and easy to make with only 8 simple ingredients.
1 Ice Cream Filling: Rinse and drain the cashews and dates. Add them to a blender with the remaining filling ingredients and blend until completely smooth.
2 Pour into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular (vertical) popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 2 hours to firm up.
3 Chocolate Almond Coating: Bring some water to a boil in a small pot. Chop cacao butter into small chunks, place in a heat-resistant bowl over the pot, and cover with a lid. Once the cacao butter is melted, carefully remove the bowl with oven mitts and set aside.
4 Add the cacao powder and mix well with a spoon or whisk until no lumps remain. Pour in the maple syrup and stir to fully combine. Add the sea salt and almonds, pour into a tall glass or jar, and let it cool down for at least 15 minutes.
5 Assemble: Remove each popsicle from the mold, dip into the chocolate mixture, and top with more almonds if desired. The chocolate shell will firm up in a few seconds. Enjoy immediately or store them in an airtight container in the freezer for up to 3 months. Defrost over the counter for 10 minutes before eating.
