Use eight equal moulds
The nutrition is calculated for eight lollies; different mould sizes change each serving.
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Homemade Lactose-Free Chocolate Magnums
Creamy banana, cashew and coconut ice lollies dipped in dark chocolate and chopped nuts.
Total time3 hr 30 min
Calories368 kcal
Protein9g
Serves8
Step by step
Method
- 01
Blend the soaked cashews, coconut milk, banana, cacao, protein powder and salt until smooth.
- 02
Divide between eight lolly moulds and freeze for at least three hours.
- 03
Melt the chocolate gently and stir through the chopped nuts.
- 04
Remove the lollies from their moulds, coat with chocolate and return to the freezer until set.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Drain cashews well
Excess soaking water can make the frozen centre icy.
Work with frozen lollies
Dip one at a time so the chocolate coating sets quickly and evenly.
Useful tools
Gabriela's kitchen picks
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Glass Meal Prep Containers
Helps keep prepared ingredients and portions organised, fresh and easy to see.
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