Vegan pumpkin spice magnum ice creams
A great dessert for when you are missing summer, but still don't want to miss out on all those fall flavours. These popsicles are vegan, gluten free, oil free and most important- seriously delicious!
Servings 6 popsicles
Ingredients
for the popsicles
- 50 g cashews soaked overnight
- 150 g unsweetened cashew- or soyyoghurt
- 125 g dates pitted and soaked for 10+ minutes
- 150 g pumpkin pureè (i used butternut)
- 1 tsp vanilla extract
- 2 heaped tsp pumpkin spice
- 130 g (vegan) white chocolate
- 15 g cacao butter or more chocolate
- small handful crushed pecans or walnuts
for the pumpkin spice
- 4 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
Instructions
for the pumpkin spice
- Simply mix together all the spices listed above and store in small jar.
for the popsicles
- Start by blending dates, cashews, yoghurt and pumpkin pureè until smooth.
- Add spices and vanilla extract and blend again until everything is well combined.
- Spoon the mixture into silicon molds, insert wooden sticks and place in the freezer for at least 4 hours.
coating
- Melt the chocolate in a water bath. Add a small handful of nuts or reserve for sprinkling after the popsicles are coated.
- Remove the popsicles from the molds and dip one by one into the white chocolate. Enjoy!!!