These decadent Crunchy Ego Magnums (made with our organic banana) are the work of the very talented Tamika @thenourishedbite in Sydney.
All her recipes are free from gluten, dairy + refined sugar - check out her gorgeous Insta feed if you're looking for more health conscious deliciousness!
RECIPE
INGREDIENTS:
ICECREAM
Popsicle ice-cream silicone mould
1x packet of frozen oob sliced banana
1x heaped tbsp vanilla protein
CARAMEL
4 tbsp Date and Tahini Sauce (available from all good supermarkets)
1 tbsp coconut oil, melted
1tbsp pure maple syrup
Splash of plant based milk
CRUNCHY CHOCOLATE GLAZE
200g vegan dark chocolate (roughly 2 blocks)
1-2tbsp raw buckinis
METHOD:
In a blender, add the entire packet of oob sliced banana and vanilla protein
Blitz until smooth and creamy
Fill popsicle mould with the banana nice-cream (you will have left over to enjoy straight away)
Place wooden popsicle sticks in the mould
Set in freezer for a couple of hours until firm to touch
Once the nice-cream has set, grab a small saucepan and combine date/tahini sauce, coconut oil and pure maple syrup. Slowly melt on a low heat to create a healthy caramel sauce, option to add a splash of plant based milk to thin out the consistency
Spread roughly one tbsp of caramel sauce on each magnum
Place in freezer for an hour or so until caramel has slightly firmed
Once set, place 200g vegan dark chocolate in a small saucepan and melt on a low heat. Be sure to constantly stir the chocolate to ensure it doesn’t burn
Transfer to a small bowl and mix in raw buckinis
Line a plate with baking paper to ensure magnums don’t stick
Working quickly, pour chocolate over each magnum with a spoon
Once completed, place back in the freezer to set
Once set, enjoy!
https://www.instagram.com/thenourishedbite/
