Healthy Keto Sugar free Magnum🍫🍦
The double chocolate magnums were always my son's favourite, so turning these into a healthier sugar free version was such a treat!
And even better than the sugar filled ones in my opinion😉🤌🏼
RECIPE
Ingredients
- 1 cup coconut cream / Fresh cream (thick cream)
- 1 cup raw cashews, soaked
- 1 tbsp Sugar Swap Peanut Butter
- 2.5 tbsp Sugar Swap Keto Sweetener / Erythritol
- 1 tsp vanilla
- 1/4 cup cacao powder
- 1/2 tsp sea salt
- 2 tbsp cacao nibs/ Sugar free chocolate chips
Coating
- 200g Sugar free dark chocolate
- 2 tsp Sugar Swap Coconut oil
- 1/3 cup chopped almonds
Directions
- Add the coconut cream, cashews, Sugar Swap Keto Sweetener / Erythritol , vanilla, cacao powder and salt to a blender and blend on high until smooth.
- Add in the cacao nibs/choc chips and pulse again until just combined.
- Pour the chocolate mixture into the ice cream bar moulds. Transfer to a freezer for 2-4 hours until completely set.
- Melt the chocolate and coconut oil together in the microwave or over the stove.
- Stir through the chopped almonds.
- Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set - you may need to place them back in the freezer for 15 minutes.
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