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Chocolate Raspberry Magnum Bars!

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Prep Time: 15 minutes
Servings: 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

  • 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!

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