Chocolate Raspberry Magnum Bars
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Healthy, gluten, dairy, and refined sugar free, yet incredibly decadent! With a silky smooth melt in your mouth chocolate filling paired perfectly with some vibrant raspberry jam. I used these popsicle molds.
Serves: 5
Ingredients
Chocolate filling
- 1 whole Coconut Milk, Can- see notes
- 6 Tbsp Cashew Butter
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Chocolate Protein Powder, Or more cacao powder
- 1 Tbsp Cacao Powder, Raw
- 1 tsp Pure Vanilla Extract
Raspberry jam
- 1/4 cup Raspberries, Organic
- 1 tsp Chia Seeds
Coating
Process
- Make raspberry filling simply by mashing raspberries with a tsp of chia seeds for a chia jam. Place in the fridge until ready to use
- Blend all filling ingredients together- use all the cream from 1 can of coconut cream + 1/3 cup of just the liquid
- Place raspberry jam on the bottom of your popsicle mold, then pour filling overtop
- Place your popsicle sticks inside and place in the freezer at least 3 hours
- Melt chocolate and pour into a tall glass. You will have leftover chocolate. When finished simply put melted chocolate in an airtight container in the fridge to save for next time!
- Dip popsicles in melted chocolate, place on parchment paper, then drizzle with more chocolate and optional freeze dried raspberries
- Enjoy and keep leftovers in an airtight container in the fridge
- Let thaw for a few minutes at room temp for a silky melt in your mouth texture!
Ingredients
Chocolate filling
- 1 whole Coconut Milk Can- see notes
- 6 Tbsp Cashew Butter
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Chocolate Protein Powder Or more cacao powder
- 1 Tbsp Cacao Powder Raw
- 1 tsp Pure Vanilla Extract
Raspberry jam
- 1/4 cup Raspberries Organic
- 1 tsp Chia Seeds
Coating
- 1 cup Dark Chocolate
- 1 tsp Coconut Oil
Instructions
- Make raspberry filling simply by mashing raspberries with a tsp of chia seeds for a chia jam. Place in the fridge until ready to use
- Blend all filling ingredients together- use all the cream from 1 can of coconut cream + 1/3 cup of just the liquid
- Place raspberry jam on the bottom of your popsicle mold, then pour filling overtop
- Place your popsicle sticks inside and place in the freezer at least 3 hours
- Melt chocolate and pour into a tall glass. You will have leftover chocolate. When finished simply put melted chocolate in an airtight container in the fridge to save for next time!
- Dip popsicles in melted chocolate, place on parchment paper, then drizzle with more chocolate and optional freeze dried raspberries
- Enjoy and keep leftovers in an airtight container in the fridge
- Let thaw for a few minutes at room temp for a silky melt in your mouth texture!