# Plant-Based Peanut Butter Magnums

> acq makes Plant Based Peanut Butter Magnums with a creamy cashew coconut peanut butter centre sweetened with maple, then dips them in a snappy dark chocolate shell with crunchy chopped peanuts. Freeze the blended mix in moulds, dip, sprinkle, then set again for the ultimate homemade freezer treat that tastes like a classic Magnum, just plant based.

## Recipe

- Experience ID: 98224
- Name: Plant-Based Peanut Butter Magnums (Master Instance) (Google)
- Published: 2026-05-03T01:29:59

## Ingredients

- ½ cup raw cashews, soaked overnight
- 60ml coconut cream
- ½ cup peanut butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup plant-based milk
- 160g dark chocolate
- 1 tsp coconut oil
- ¼ cup finely chopped peanuts

## Method

1. Add cashews, coconut cream, peanut butter, maple syrup and plant milk to a blender and blitz until creamy. Pour into icy pole moulds, pop a stick through the middle and set in the freezer 4-5 hours or overnight.
2. When ready to ice, melt the chocolate with the coconut oil, then pour into a heat-proof glass or jug to make coating the icy poles easier. Line a tray or freezerproof container with greaseproof paper to place the icy poles onto.
3. Take the icy poles out of their moulds, then dip into the chocolate and sprinkle immediately with the chopped peanuts. Lay onto the baking sheet and repeat with the remaining icy poles. Put back into the freezer to set for another 1-2 hours.

## Tags

- Meals: Dessert
- Occasions: Casual Entertaining, Spring, Summer
- Cuisine: American
- Cooking methods: No-bake dessert recipes
- Ingredient tags: Chocolate recipes

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