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Raspberry Vegan Dark Chocolate Magnum Bars

Raspberry Dark Chocolate Vegan Magnum Bars

Print Recipe
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!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword dessert, healthy snack, snack vegan, vegan magnum bar
Dietary Preference Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 90ml bars
Author Desiree Nielsen, RD

Equipment

  • High Speed Blender

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
Imperial - Metric

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!