1 400g tin coconut cream (1 1/2 cup coconut cream canned refrigerated overnight) 1 1/2 cup cashews soaked overnight 

2 tbsp active collagen

1/2 cup cocoa powder 

1/3 cup maple syrup 

Pinch salt 

1/4 cup almond milk 

1 tsp vanilla 

2 tsp cornflour/cornstarch or tapioca starch 


Chocolate Topping:

300g dark chocolate 

1 tbsp coconut oil 

Optional - mix ins of choice (silvered almonds, coconut shreds etc.) 



  1. Place all popsicle ingredients (soaked cashews, cashews, collagen powder, cocoa powder, maple syrup, salt, almond milk, vanilla extract and starch) to a high speed blender or food processor and blend on high speed until well combined, or creamy and lump free.

  2. Equally divide and pour into 8 popsicle moulds. Freeze overnight. 

  1. Add a baking sheet to a tray. Once the magnums have frozen, remove them as fast as possible from the moulds and place them onto the prepared baking paper sheet.

  2. Melt the chocolate using the desired method and mix in melted coconut oil. Add in optional mix-ins and stir well. 

  1. Remove one magnum from the freezer and dip and coat into the chocolate. Once fully coated, allow excess to drip off and the coating should harden within 30 seconds. Place back into the freezer and repeat this step until each individual magnum has been coated in chocolate. 

  1. Serve + Enjoy! Store Magnums in an airtight container in the freezer for up to 3 months! 


Recipe notes

- Cashews must be soaked for a minimum of 4-6 hours for this recipe to work. Add natural cashews to an airtight container with 1.5 times the amount of water. Soak for a minimum of 8 hours. 

- When serving from the freezer, allow magnums to slightly warm to room temperature for about 2-3 minutes on the to ensure the inside magnum is creamy! 

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