Double Peanut Butter Chocolate “Magnums”

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Double Peanut Butter Chocolate “Magnums”

These little beauties are the perfect thing to have in your freezer on a fine day. Make then vegan-friendly by using your favourite plant-based chocolate.

Preparation Time – 30 minutes + Setting Time

Servings –  8 – 10

Ingredients

Peanut Butter Layer

For the Ice Cream Filling

For the Coating

Method

  1. Mix together maple syrup and peanut butter. Divide evenly between popsicle moulds. I use ones like these silicon moulds which make removing the popsicles super easy and also lay flat for layering in the freezer.
  2. Place into the freezer to set.
  3. Meanwhile blend together all filling ingredients until smooth.
  4. Once the peanut butter layer is just firm to the touch, divide the filling between the moulds. Cover with a layer of plastic wrap to seal tight and prevent ice forming on the outer layer.
  5. Allow to set for at least 3 hours or overnight.
  6. Melt chocolate in the microwave using 30 second increments. Stir through the coconut oil to melt.
  7. Dip the set popsicles one at a time into the chocolate, spooning it over to completely cover the filling. Place onto a baking paper lined tray to firm up for a 3 – 5 minutes before digging in. This gives the filling time to soften up a little. If not eating straight away, wrap the set “magnums” in parchment paper and then place into a sealed container into the freezer. Remove them from the freezer 5 – 10 minutes before enjoying these magnums for the best texture.

*Refrigerate the can overnight and use just the cream from the top. Discard the water or use for a smoothie.