Plant-Based Peanut Butter Magnums

Serves makes 8 small icy poles or 6 large

Time 20 minutes plus setting time

Ingredients

½ cup raw cashews, soaked overnight

60ml coconut cream

½ cup peanut butter

¼ cup maple syrup

2 tsp vanilla extract

¼ cup plant-based milk

160g dark chocolate

1 tsp coconut oil

¼ cup finely chopped peanuts

Method

Add cashews, coconut cream, peanut butter, maple syrup and plant milk to a blender and blitz until creamy. Pour into icy pole moulds, pop a stick through the middle and set in the freezer 4-5 hours or overnight.

When ready to ice, melt the chocolate with the coconut oil, then pour into a heat-proof glass or jug to make coating the icy poles easier. Line a tray or freezerproof container with greaseproof paper to place the icy poles onto.

Take the icy poles out of their moulds, then dip into the chocolate and sprinkle immediately with the chopped peanuts. Lay onto the baking sheet and repeat with the remaining icy poles. Put back into the freezer to set for another 1-2 hours.