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Divine salted caramel magnums: a vegan, gluten-free and refined sugar-free delight

Divine salted caramel magnums: a vegan, gluten-free and refined sugar-free delight

Treat yourself to the pure bliss of these divine salted caramel magnums, a perfect treat for hot days or whenever you're craving a delicious, guilt-free dessert. With a rich and creamy coconut base, these ice creams are topped with luscious homemade caramel and coated in decadent chocolate. Not only are they incredibly easy to make with just six ingredients, they're also vegan, gluten-free, and refined sugar-free. The salted caramel flavor is simply irresistible, making these magnums a delicious and indulgent treat for everyone.

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Why you'll love it: These magnums offer a perfect blend of creamy, sweet and savory flavors that will delight your taste buds. Smooth coconut cream combined with cashew butter and a touch of maple syrup creates a rich and luscious ice cream base. Homemade caramel adds a delicious layer of sweetness, balanced by a pinch of sea salt. Coated in rich chocolate, these magnums are a luxurious treat that's also healthier, catering to various dietary preferences without compromising on taste.

Perfect occasion: These salted caramel magnums are ideal for cooling off on hot summer days, serving as a special dessert at parties, or simply indulging in a sweet treat at home. They're also perfect for impressing guests with a homemade dessert that looks and tastes gourmet. Whether you're hosting a summer barbecue or enjoying a quiet evening at home, these magnums are sure to be a hit.

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Decorating Tips: For a touch of elegance, sprinkle a little sea salt or chopped nuts over the chocolate coating before it hardens. You can also drizzle a little extra caramel over the chocolate for an even more delicious touch. Serve them on an elegant platter for a sophisticated presentation, or wrap them individually in parchment paper and tie with a ribbon for a charming homemade gift.

Ingredients:

For the ice cream mixture:

  • 1/2 cup coconut cream (the hard part of a can of coconut milk)
  • 2 tablespoons cashew butter
  • 2 tablespoons of pure maple syrup
  • replaces the word nice with emptych of sea salt

For the caramel:

  • 85 g (1/2 cup) coconut sugar
  • 180 ml (3/4 cup) plus 2 tablespoons whole coconut milk
  • replaces the word nice with emptych of salt
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Instructions:

  1. Prepare the ice cream mixture:
    • Blend coconut cream, cashew butter, maple syrup, and sea salt in a blender until smooth.
    • Pour the mixture into ice cream molds and freeze until solid.
  2. Prepare the caramel:
    • In a saucepan over medium-high heat, combine the coconut sugar and coconut milk. Stir until the sugar dissolves completely.
    • Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 30 to 40 minutes, stirring frequently, until it thickens and turns a dark amber color.
    • Remove the pan from the heat, add a pinch of salt and let the caramel cool completely.
  3. Assemble the Magnums:
    • Once the ice creams are frozen, spread a little caramel on each and return them to the freezer to firm up.
    • Melt the chocolate in a heatproof bowl set over a saucepan with two inches of simmering water, stirring gently until smooth.
    • Remove the bowl from the heat. One by one, dip the ice creams into the melted chocolate, making sure they are well coated.
    • Place the chocolate-covered ice creams on a lined baking sheet or tray and return them to the freezer to set.
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Enjoy these divine salted caramel magnums immediately once the chocolate has set, or keep them in the freezer for a later treat!

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