Dreamy Vegan Coffee Chocolate Magnums Recipe / Frozen Bliss

Cool summer days call for some serious chocolate coffee magnums that redefine frozen dessert magic.

Creamy plant-based ingredients merge into a delightful treat anyone can master at home.

Sweet cravings meet decadent textures in this surprisingly simple vegan creation.

The combination of rich coffee and smooth chocolate promises an indulgent experience that feels totally luxurious.

Each bite delivers a perfect balance of intense flavors and silky smoothness.

Homemade desserts rarely come this impressive or easy to craft.

Let you dive into a recipe that will make every chocolate lover swoon.

Why Vegan Coffee Chocolate Magnums Taste Like A Gourmet Dessert

• Quick Homemade Delight: These vegan coffee chocolate magnums deliver gourmet dessert experience right from your kitchen, letting you create restaurant-quality treats without professional skills.
• Customize Your Flavor Adventure: The flexible recipe allows easy coffee intensity adjustments, making it perfect for different taste preferences and personal coffee strength enjoyment.
• Zero-Dairy Decadence: Cleverly crafted with plant-based ingredients like cashews and coconut milk, these magnums prove dairy-free desserts can be incredibly rich, creamy, and indulgent without compromising taste.
• Simple Weekend Wellness Treat: With minimal preparation steps and basic kitchen equipment, these magnums become an excellent weekend project for health-conscious individuals wanting delicious, guilt-free frozen desserts that impress family and friends.

Ingredients For Vegan Coffee Chocolate Magnums

• Cashews: Creamy base for velvety smooth texture, best when raw and unsalted.
• Coconut Milk: Rich, smooth dairy-free alternative with natural sweetness, full-fat version recommended.
• Coffee: Deep flavor enhancer, choose strong brewed or espresso for intense taste.
• Maple Syrup: Natural sweetener with complex flavor profile, pure grade recommended.
• Vanilla Extract: Aromatic flavor booster, pure vanilla provides best taste.
• Salt: Balances and enhances overall flavor, fine sea salt preferred.

• Chocolate Chips: Dark or vegan chocolate for rich shell, dairy-free varieties work best.
• Coconut Oil: Helps create smooth, glossy chocolate coating, refined or unrefined options available.

• Popsicle Sticks: Essential for creating classic ice cream bar shape.
• Silicone Popsicle Molds: Magnum-style molds ensure professional look and easy removal.
• Parchment Paper: Prevents sticking during final freezing and dipping process.

Steps To Make Vegan Coffee Chocolate Magnums

Step 1: Whip Up Creamy Ice Cream Base

• Soaked cashews
• Coconut milk
• Freshly brewed coffee
• Maple syrup
• Vanilla extract
• Pinch of salt

Blend everything until it transforms into a silky, dreamy mixture that looks like liquid velvet.

Step 2: Create Frozen Popsicle Magic

Pour your luscious ice cream base into silicone popsicle molds. Slide in popsicle sticks and send them on a chilly adventure in the freezer. Let them chill out for at least 6 hours or overnight until they’re completely solid.

Step 3: Craft Decadent Chocolate Shell

Melt chocolate chips with coconut oil using a microwave or double boiler. Stir gently until the mixture becomes a glossy, smooth chocolate waterfall. Allow it to cool slightly but remain liquid.

Step 4: Dunk and Coat Popsicles

Carefully remove frozen popsicles from molds. Dip each bar into the chocolate, letting excess drizzle off. Place them on a parchment-lined baking sheet where they’ll instantly start to harden.

Step 5: Final Freeze

Pop the chocolate-covered bars back into the freezer for 10-15 minutes. This ensures a perfect, crisp chocolate shell that’ll crack beautifully when you take a bite.

Enjoy your homemade vegan coffee chocolate magnums!

Tips For Smooth Vegan Coffee Chocolate Magnums

• Soak Cashews Thoroughly: Use raw, unsalted cashews and soak them for at least 4-6 hours or overnight to ensure a super smooth, creamy ice cream base without any graininess.
• Control Coffee Intensity: Adjust coffee strength by using espresso, cold brew, or instant coffee powder to match your preferred flavor profile and caffeine preference.
• Optimize Chocolate Coating: Ensure chocolate is slightly cooled before dipping to prevent melting the ice cream and create a perfect crisp shell that cracks beautifully when bitten.
• Master Freezing Technique: Use silicone molds for easy removal and allow sufficient freezing time to achieve the ideal ice cream texture without ice crystals.
• Customize Dietary Needs: Substitute maple syrup with alternative sweeteners like agave nectar or date syrup for different flavor nuances and dietary requirements.

Storage Guide For Vegan Coffee Chocolate Magnums

• Protect your delicious vegan coffee chocolate Magnums by storing them in an airtight container in the freezer.
• Wrap each bar individually in parchment paper or plastic wrap to prevent freezer burn and preserve their incredible flavor.
• These homemade treats will stay fresh for up to 2 weeks, ensuring you can enjoy a cool, chocolatey delight whenever a craving strikes.
• Keep the bars away from strong-smelling foods to maintain their rich coffee and chocolate essence, preventing any unwanted flavor absorption in your freezer.

Pairings That Work With Vegan Coffee Chocolate Magnums

• Brew the Perfect Coffee Companion: Pair these vegan coffee chocolate magnums with a freshly brewed espresso or cold brew coffee to enhance the rich coffee undertones and create a harmonious flavor experience.
• Complement with Nutty Crunch: Serve alongside toasted almond biscotti or hazelnut cookies to add a delightful textural contrast and bring out the deeper notes of the chocolate and coffee.
• Elevate with Fruit Accent: Garnish with a small side of fresh raspberries or orange segments to provide a bright, tangy counterpoint that cuts through the creamy richness of the dessert.
• Create a Dessert Wine Moment: Match with a sweet dessert wine like Pedro Ximénez sherry or a ruby port, which will beautifully echo the deep chocolate and coffee flavors while adding a luxurious touch to the tasting experience.

Fun Variations Of Vegan Coffee Chocolate Magnums

• Cold Brew Classic: Swap the coffee for strong cold brew concentrate, creating a deeper, smoother coffee profile with extra richness and intense caffeine notes.
• Espresso Crunch: Add crushed espresso beans or coffee grounds into the chocolate shell for a textural coffee experience with bold, crunchy elements.
• Mocha Almond Fusion: Mix almond butter into the ice cream base and sprinkle sliced almonds over the chocolate coating for nutty, creamy coffee complexity.
• Caramel Coffee Swirl: Drizzle homemade vegan caramel sauce between ice cream layers before freezing, introducing sweet caramel undertones to the coffee chocolate bars.

Vegan Coffee Chocolate Magnums FAQ List

• What makes these Magnums different from traditional ice cream bars?

These vegan Magnums are plant-based, using cashews and coconut milk to create a creamy, dairy-free base with a rich coffee flavor, making them perfect for those avoiding animal products.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

Yes! You can use agave instead of maple syrup, swap almond milk for coconut milk, or use decaf coffee if you prefer less caffeine. The key is maintaining similar liquid and sweetness ratios.

• Do I need special equipment to make these Magnums?

While Magnum-style silicone molds work best, you can use regular popsicle molds or even small paper cups with sticks. A high-speed blender is helpful for creating a smooth base, but a regular blender can work too.

• How do I ensure my chocolate shell sets perfectly?

Make sure the melted chocolate is slightly cooled but still liquid, and work quickly when dipping. The coconut oil helps the chocolate harden fast, creating that satisfying crack when you bite into the bar.

Vegan Coffee Chocolate Magnums Recipe

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4.7 from 34 reviews

• Total Time: 6 hours 20 minutes
• Yield: 4 1x

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Description

Creamy vegan coffee chocolate magnums blend rich Colombian espresso with smooth dark chocolate for an indulgent frozen dessert. Silky plant-based ingredients create a luxurious treat that brings cool summer comfort with each delightful bite.

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Ingredients

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Main Ingredients:

• 1.5 cups raw cashews, soaked for 4–6 hours or in hot water for 1 hour
• 1 cup full-fat coconut milk (from a can)
• 0.5 cup brewed espresso or strong coffee, cooled

Sweeteners and Flavor Enhancers:

• 0.5 cup maple syrup
• 2 teaspoons vanilla extract
• Pinch of sea salt

Coating Ingredients:

• 1.5 cups vegan dark chocolate chips or chopped chocolate
• 2 tablespoons coconut oil

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Instructions

1. Prepare cashews by draining after soaking, ensuring they are soft and ready for blending.
2. Combine cashews, coconut milk, coffee, maple syrup, vanilla extract, and salt in a high-powered blender, processing until the mixture achieves a luxuriously smooth and velvety consistency.
3. Transfer the creamy liquid into specialized silicone popsicle molds, carefully inserting wooden sticks into each compartment.
4. Place the filled molds in the freezer, allowing the mixture to solidify completely for a minimum of 6 hours, with overnight freezing recommended for optimal texture.
5. Create the chocolate coating by gently melting chocolate chips together with coconut oil, stirring continuously until the mixture becomes uniformly glossy and fluid.
6. Allow the chocolate mixture to cool slightly, maintaining a pourable yet not scorching temperature.
7. Carefully extract the frozen ice cream bars from their molds, working quickly to prevent melting.
8. Dip each frozen bar into the prepared chocolate shell, ensuring an even coating and allowing excess chocolate to drip off naturally.
9. Arrange the chocolate-coated bars on a parchment-lined baking sheet, taking care to prevent them from touching.
10. Return the dipped bars to the freezer for an additional 10-15 minutes to guarantee complete chocolate shell solidification.

Notes

• Soak cashews overnight or for at least 4 hours to ensure a super smooth, creamy texture that blends perfectly without any graininess.
• Use fresh, high-quality coffee for an intense flavor boost that complements the rich chocolate coating.
• Opt for dark chocolate chips with 70% cocoa content to create a deeper, more sophisticated taste profile that isn’t overly sweet.
• Freeze popsicle molds completely flat to prevent uneven ice cream bars and ensure a professional-looking final product.

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 24 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 0 mg