Chocolate Caramel Magnums
Coconut Caramel
100g coconut cream
40g coconut sugar
Chocolate Filling
100g cashews, soaked in water 4 hours also drained
g coconut cream
30g maple saccharinity( 2tbsp)
12g raw cacao greasepaint( 2tbsp)
1tsp vanilla excerpt
To dip
80g dark chocolate of choice
2tsp coconut oil painting
1tbsp diced cashews( voluntary)
Make The Caramel
Place coconut cream and coconut sugar in a saucepan over medium heat. Cook for 5 mins, stirring sometimes, until thickened. Let cool fully, also transfer to a pipeline bag and place in the freezer for 30 twinkles before using.
Make The Chocolate stuffing.
Place all the constituents for the stuffing in a food processor and process until delicate. Fill silcone ice cream molds partial way over with the chocolate admixture.
fit the ice cream sticks and pipe a generous subcaste of the cold caramel into the center of each popsicle. Spread the remaining chocolate filling on top and indurate until solid. Dip firmed ice creams in melted chocolate nut admixture.