Colorful Mini Magnums

A profession of love are these popsticle fruit bombs. Luminous colors, gentle melting ice cream covered in chocolate. Can summer get any better? And until I'm waiting until these sweeties are ready to eat I'm telling you that they're prepared in only 10 minutes. You don't need an ice machine and the tiny magnums fit into the smallest freezer.

Makes 8 mini magnums or 4 big magnums.
2 tbsp. almond butter
2 tbsp. lemon juice
1/4 cup water
1 banana ripe!
1 pinch of vanilla and cinnamon each
1 tbsp. agave sirup
4 tsp. fruit powder (I used raspberry, blackberry, strawberry and mango)

In a mixing bowl mix almond butter with lemon juice until the almond butter gets a little more stiff. Then add water and mix until it's smooth. As you like add fruit powder to the mass. Use a whisk and mix good. Using the fruit powder instead of real fruits will make the ice cream perfect in it's consistency and it's taste.
For the decoration:
1 cup (150 g) chocolate coating
3 tbsp. coconut oil
1/2 cup almond sticks

Put the spread the cream in the magnum form and put it in the refrigerator over night. The day after cut the chocolate coating and melt it with coconut oil in a bain-marie. If you like add almond sticks. Gently pull the mini magnums out of the form and cover them with chocolate. Freeze them for at least one hour. Enjoy on a hot summer day!

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