Homemade Raffaello-Style Magnums by @le.renard.et.les.raisins

≈ 25 min

4 servings

🥥

180 ml

Coconut milk

🧈

70 g

Almond butter

🍁

25 ml

Maple syrup

🥥

50 g

Coconut

🧂

0.3 g

Salt

🥥

150 g

Coconut sugar cocoa butter chips

🥥

15 ml

Coconut oil

🫘

12 g

Soy crispies

  1. Toast
    • shredded coconut

    Toast the shredded coconut in a dry frying pan over medium heat until golden and fragrant.

  2. Add
    • coconut milk or coconut cream
    • almond butter
    • maple syrup

    Add the coconut milk or coconut cream, almond butter, maple syrup, toasted shredded coconut, and salt to a mixing bowl.

  3. Whisk
    • coconut milk or coconut cream
    • almond butter
    • maple syrup

    Whisk the mixture vigorously until smooth, or blend it until completely creamy.

  4. Pour

    Pour the coconut mixture into six magnum ice cream molds.

  5. Freeze

    Freeze the filled molds for at least 240 min until the bars are completely firm.

  6. Melt
    • coconut sugar cacao butter chips
    • coconut oil

    Melt the coconut sugar cacao butter chips with the coconut oil until smooth and fluid.

  7. Stir
    • soy crispies

    Stir the soy crispies into the melted chocolate coating.

  8. Pour

    Pour the coating into a tall narrow glass that is wide enough for one frozen bar.

  9. Dip

    Dip each frozen magnum ice cream bar into the coating until covered.

  10. Place

    Place the coated bars on a parchment-lined baking sheet and freeze again until the coating is set.

  11. Serve

    Remove the bars from the freezer 10 min before serving.

Homemade Raffaello-Style Magnums by @le.renard.et.les.raisins

≈ 25 min

4 servings

🥥

180 ml

Coconut milk

🧈

70 g

Almond butter

🍁

25 ml

Maple syrup

🥥

50 g

Coconut

🧂

0.3 g

Salt

🥥

150 g

Coconut sugar cocoa butter chips

🥥

15 ml

Coconut oil

🫘

12 g

Soy crispies

Preparation Steps

  1. Step 1/11

    Toast the shredded coconut in a dry frying pan over medium heat until golden and fragrant.

    🥥shredded coconut
    🍳frying pan
    🥄spatula

  2. Step 2/11

    Add the coconut milk or coconut cream, almond butter, maple syrup, toasted shredded coconut, and salt to a mixing bowl.

    🥥coconut milk or coconut cream
    🧈almond butter
    🍁maple syrup
    🥥shredded coconut
    🧂salt
    🥣mixing bowl

  3. Step 3/11

    Whisk the mixture vigorously until smooth, or blend it until completely creamy.

    🥥coconut milk or coconut cream
    🧈almond butter
    🍁maple syrup
    🥥shredded coconut
    🧂salt
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Pour the coconut mixture into six magnum ice cream molds.

    🥛magnum ice cream molds

  5. Step 5/11

    Freeze the filled molds for at least 240 min until the bars are completely firm.

    🥛magnum ice cream molds

  6. Step 6/11

    Melt the coconut sugar cacao butter chips with the coconut oil until smooth and fluid.

    🥥coconut sugar cacao butter chips
    🥥coconut oil
    🥣mixing bowl
    🥄tablespoon

  7. Step 7/11

    Stir the soy crispies into the melted chocolate coating.

    🫘soy crispies
    🥣mixing bowl
    🥄spatula

  8. Step 8/11

    Pour the coating into a tall narrow glass that is wide enough for one frozen bar.

    🥛tall narrow glass

  9. Step 9/11

    Dip each frozen magnum ice cream bar into the coating until covered.

    🥛magnum ice cream molds
    🥛tall narrow glass

  10. Step 10/11

    Place the coated bars on a parchment-lined baking sheet and freeze again until the coating is set.

    🍳baking sheet
    📜parchment paper

  11. Step 11/11

    Remove the bars from the freezer 10 min before serving.

Composition

Ingredients

Types

Nut butter, Sweetener, Coconut product, Seasoning, Cooking oil, Cereal

Ingredients

Coconut milk, Almond butter, Maple syrup, Coconut, Salt, Coconut sugar cocoa butter chips, Coconut oil, Soy crispies

Notes

Coconut milk (or coconut cream), Maple syrup (or agave syrup), Coconut (shredded), Coconut sugar cocoa butter chips (or vegan white chocolate, for the coating), Coconut oil (or neutral cooking oil, for the coating), Soy crispies (1 to 2 tbsp, 60%, for the coating)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

330 kcal

Macro nutrients

Protein: 4.5g, Fat: 27g, Saturated fat: 17g, Carbohydrates: 20g, Sugars: 15g, Fiber: 3g, Sodium: 65mg

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.8mg, Potassium: 220mg, Magnesium: 48mg

Vitamins

Vitamin E: 3.2mg, Vitamin B2: 0.08mg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

frying pan, spatula, mixing bowl, whisk, magnum ice cream molds, tablespoon, tall narrow glass, baking sheet, parchment paper

Appliances

Freezer, Blender

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer, Dessert, Snack, Party

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy, Smooth, Frozen

Flavors

Coconut, Almond, Sweet, Toasted, Vanilla-like

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not leave frozen bars at room temperature except for the 10 min serving rest.), fridge : 30 min (Not recommended for storage because the bars soften quickly.), freezer : 30 days (Store in an airtight container with parchment paper between bars.)