- 40g Yogurt
- 40g Coconut Cream
- 40g Cashew Nuts
- ½ tsp Vanilla
- 30ml Sugar Free Maple Syrup
- 50g VPA Choc Coconut WPI
- 35g Dark Chocolate
- 1 tbsp. Coconut Oil
- In a food processer blitz the Cashews and maple syrup until smooth.
- Add remaining ingredients and mix until combined.
- Transfer to magnum moulds and insert sticks.
- Freeze for at least four hours.
- Melt the dark chocolate and mix in the coconut oil before coating the magnums.
- Chill until set. Enjoy.
MACROS (per serve)