Ingredients

  • 40g Yogurt
  • 40g Coconut Cream
  • 40g Cashew Nuts
  • ½ tsp Vanilla
  • 30ml Sugar Free Maple Syrup
  • 50g VPA Choc Coconut WPI

Coating

  • 35g Dark Chocolate
  • 1 tbsp. Coconut Oil

 

Method

  1. In a food processer blitz the Cashews and maple syrup until smooth.
  2. Add remaining ingredients and mix until combined.
  3. Transfer to magnum moulds and insert sticks.
  4. Freeze for at least four hours.
  5. Melt the dark chocolate and mix in the coconut oil before coating the magnums.
  6. Chill until set. Enjoy.

 

MACROS (per serve)

Cals: 182
Protein: 13.9
Fat: 11.7
Carbs: 3.9