Vegan Magnums

Inspired by Be good organic, here is the ideal snack and/or dessert for the whole family this summer!

Ingredients

Preparation

Place the can of coconut milk in the refrigerator overnight. This will help the coconut cream solidify on top of the can and make it easier to scoop.

**I always keep a can of coconut milk in the fridge... This way I eliminate the hassle of having to wait to make wonderful recipes.

For the base

Step 1 : Place the coconut cream, bananas, and vanilla in the food processor and pulse for a few minutes to obtain a smooth mixture.

Step 2 : Place in popsicle molds and freeze for at least 4 hours. To easily remove the mixture from the molds, run them under cold water and gently remove them. Spread the popsicles on a baking sheet lined with parchment paper and freeze while you prepare the chocolate.

For the Chocolate

Step 3 : In a saucepan, melt the cocoa butter over low heat and add the cocoa powder and maple syrup. Stir until smooth. (Keep a close eye on the mixture to prevent it from burning.)

Step 4 : Coat the lollipops with the chocolate mixture and place in the freezer while you make the caramel mixture.

Preparation of the caramel

Step 5 : In a food processor, add the dates and almond butter and pulse. Check the consistency after a few seconds and scrape down the sides of the food processor to ensure the mixture is even and smooth. Spread the caramel mixture on one side of the lollipops in a thin layer. Spread the caramel mixture on one side of the lollipops in a thin layer. Return the lollipops to the freezer for at least 1 to 2 hours. Make sure the caramel is firm when removed from the freezer. Enjoy!

To vary your refreshments, here are our flower pops and the mango and date pops .