Raspberry Vegan Dark Chocolate Magnum Bars

These surprisingly simple vegan magnum bars are filled with a creamy, sweet raspberry nice cream and coated in decadent chocolate. All you need are special magnum molds and a blender to create a memorable treat! Gluten free, nut free, and low FODMAP.

I used to LOVE magnum bars. I remember plenty of after dinner runs to the corner shop to get a magnum bar when I was younger and travelling Europe. They are pure decadence — and sometimes, that’s just what you’re after. 

After seeing a couple of vegan magnum bars floating around the internet, I thought it would be fun to make my own. But I really wanted to do a fruit flavoured ice cream — which you don’t see a lot of. It’s usually vanilla ice cream with a fruit swirl because the fruit adds extra water to the bar which can make it icy. But where there’s a will, there’s a way …

I worked SO hard on these … and I’m really pleased with how they turned out! A ‘nice cream’-style base makes them fruity, sweet-tart, and creamy — without a ton of coconut cream! Such a fun treat on a warm day and really quite easy to make! They would also be delicious with white chocolate if you can get your hands on a good vegan option.

What you’ll need to make these healthy vegan magnum bars

Because the base for these bars is nice cream, these magnum bars are nut free, in addition to being low FODMAP! Raspberries are low FODMAP in ¼ cup serving and ripe bananas are low FODMAP in a ⅓ fruit serving. It’s a nice low FODMAP dessert for a hot day!

Assuming you have salt at home, pick up these 8 ingredients … and grab some molds!

  • Frozen raspberries
  • Frozen banana
  • Coconut cream
  • Vanilla
  • Sugar
  • Lemon juice
  • Dark chocolate chips
  • Coconut oil

Where to find silicone magnum molds

You could absolutely make these in another popsicle mold, but it’s cute to do a magnum-style silicone mold which also makes them really easy to remove.

Not gonna lie: this is one place where Amazon comes in handy. I bought Silikomart Classic Ice Cream Molds from Amazon (affiliate link, not sponsored) after not being able to find them anywhere else locally.

How to get a perfectly smooth chocolate magnum coating

You’ll notice that the chocolate coating is a bit, um, rustic in these photos. Because, well, that’s real life and that’s how I make them for my family. But I know some of you are going to want it to look as smooth and pristine as the ones you buy in the store, so here is how to do that:

Technique One: Dip Method

  • Once you’ve frozen your ice cream bars, prepare a triple batch of the chocolate. Yep, triple. Let cool slightly and then just dip the whole bar quickly through the chocolate. Let excess drip off and place on parchment paper-lined baking sheet and freeze for a few minutes. (This method, as you might expect, creates a wee bit of excess chocolate. You can turn it into a chocolate bark!)

Technique Two: Mold Method

  • Before you make your ice cream bars, you’re going to prepare the chocolate. Using a silicone spatula, spread a layer of chocolate inside the silicone mold, taking care not to cover the slot for the popsicle stick. Pop molds in the freezer while you make your filling and cover and refrigerate the chocolate. Once filled and frozen, rewarm the chocolate in the double boiler setup and then smooth over the filling. Freeze as usual.

More Plant-based Desserts

Raspberry Vegan Dark Chocolate Magnum Bars

Raspberry Dark Chocolate Vegan Magnum Bars

This vegan magnum bar has a creamy, fruity raspberry nice cream base and is coated in decadent dark chocolate. So easy to make, just 8 ingredients, nut free and low FODMAP too!
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Ingredients

Magnum Bars

  • 1 medium ripe banana, frozen
  • 1 cup raspberries, frozen
  • ½ cup coconut cream, (20% fat)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice, freshly squeezed
  • pinch salt

Chocolate Coating

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil

Equipment

  • High Speed Blender

Instructions 

  • In a high speed blender, blend banana, raspberries, coconut cream, vanilla, sugar, lemon juice and salt until smooth. Start at very low speed (1-2) and slowly increase to 5 as it blends, you may need your tamper.
  • Spoon nice cream into magnum molds. Tap down to even it out. Add sticks to molds. Freeze at least 6 hours.
  • When ready to coat, fit a small pot with 1 inch of water with a small heatproof glass bowl to create a double boiler. Turn heat to medium low, add chocolate and coconut oil to bowl, stirring often until smooth and fully melted. If water is starting to steam, turn heat down to low.
  • Carefully release pops from the molds. Remove chocolate from heat and let cool for 2-3 minutes. Then drizzle, dip or pour chocolate over the magnum bars…read the tips in the blog post!
  • Place bars on parchment lined small baking sheet and return to the freezer for five minutes to set. Once set, transfer into resealable freezer bags for storage or serve!