VERSION EN ESPANOL ABAJO It's summer in Mexico City so it is hot, like really hot. Personally all I want to eat at the moment is fresh fruit, smoothies and ice cream. If you feel like me, these vegan Magnum with date caramel and raw chocolate are for you. Refreshing, sweet, satisfying and still somewhat healthy. To make them a bit more fruity I added some strawberries to half of the filling (left in the picture below) but you can also give them your personal twist by adding blueberries, mango or anything else you can think of. I am sure matcha would be a good fit as well, it always is ;) I will admit, it is definitely not the cheapest way of making Magnum (because cashews, dates, almond butter etc. are quite expensive) but believe me, the taste and nutritional value of this ice cream is definitely worth it. Look at the bright side, you will be able to enjoy it without worrying about all the crap you are ingesting. To sum these beauties up, they are: creamy refreshing sweet satisfying chocolatey vegan glutenfree refined sugar free If you try this recipe, let me know! It would make me so happy to see your creation! Leave a comment below and don’t forget to tag a photo @myfruitsoflife on Instagram. www.instagram.com/myfruitsoflife/ MAGNUM WITH DATE CARAMEL AND RAW CHOCOLATE Prep Time Time in the freezer Total time 30 minutes 3 hours 3 1/2 hours Makes: 4 Mini Magnum Ingredients Filling: 1 cup cashews (unsalted; soaked, drained and dried) 1 tbsp agave honey 1 tsp vanilla extract 1 tsp coconut oil 1 tbsp almond butter 60g tofu 150 ml almond milk (unsweetened) (80g strawberries) Date Caramel: 110g dates; pitted 1/4 cup water Raw Chocolate: 150g chopped cocoa butter 2 1/2 tbsp agave honey 60g cocoa powder 1 tsp vanilla extract pinch of sea salt Instructions
VERSION ESPANOLEs verano en la CDMX asi que hace calor, mucho calor! Personalmente todo lo que quiero comer estos días es fruta, smoothies y helado. Si se sienten igual como yo, estos Magnum con caramelo de dátil y chocolate crudivegano son para ustedes. Refrescantes, dulces, satisfactorios y algo saludable también. Para hacerlos un poco mas frutal, añadí unas fresas a la mitad del relleno (izquierda en la foto arriba) pero también pueden agregarles su toqué personal con unas moras, mango o cualquier otra cosa que se les ocurra. Estoy segura que matcha les quedaría muy bien, siempre queda bien ;) Voy a admitir que definitivamente no es la manera mas barato de hacer Magnum (porque nuez de la India, dátiles, crema de almendras etc. son bastante caros) pero creánme, el sabor y el valor nutricional de estos helados definitivamente lo vale. Vean el lado positivo, pueden disfrutarlos sin preocuparse de toda la mi**** que estan ingeriendo. Para resumir estas bellezas, son: cremosos refrescantes dulces satisfactorios chocolatosos veganos libres de gluten libres de azucar refinada Si intentas hacer esta receta, dejame saber! Me haria tan feliz de ver tu creacion! Deja un comentario abajo y no olvides de taggearme en instagram @myfruitsoflife. www.instagram.com/myfruitsoflife/ MAGNUM CON CARAMELO DE DATIL Y CHOCOLATE CRUDIVEGANO (VEGANO, SIN GLUTEN) Tiempo prep Tiempo en conge Tiempo total 30 min 3 horas 3 1/2 horas Rinde: 4 magnum mini Ingredientes Relleno: 1 taza nuez de la India (sin sal; soaked, drained and dried) 1 cda miel de agave 1 cdita extracto de vainilla 1 cdita aceite de coco 1 cda crema de almendras 60g tofu 150 ml leche de almendras (sin azucar) (80g strawberries) Caramelo de datil: 110g dátil 1/4 taza agua Chocolate crudivegano: 150g manteca de cacao 60 g cacao en polvo 1 cdita vainilla 2 1/2 cda miel de agave pizca sal de mar Instrucciones
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AuthorHey, I am Franziska! I have been passionate about cooking and baking since I was a child and I am thrilled to pass on some of my favourite vegan recipes. Archives
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