Almond and granola magnums
I wanted to try making my own Magnums and honestly I was not disappointed!!! This version with almond butter and granola is completely decadent and refreshing!
I used my favorite plant milk from Oatbox and their caramelized almond granola to add texture!
I love this recipe!
- Servings: 4 magnums
- Preparation time: 10 minutes
- Freezing: 6 hours
Good to know
For the majority of my recipes, I use natural nut butters. In my opinion, they have a stronger taste and are more nutritious. When you use a natural nut butter, it’s very important to stir it well so that the oil is well distributed.
Ingredients
- 1/2 cup (125 ml) Oatbox oat milk
- 2/3 cup (160 ml) regular coconut milk
- 1/3 cup (80 ml) maple syrup
- 1/4 cup (65 g) almond butter
- 1 teaspoon (5 ml) vanilla
- 1 pinch salt
- 1 pinch cinnamon
- 1 cup (180 g) dark chocolate chips
- 1 tablespoon (15 ml) coconut oil
- 1/4 cup (30 g) Oatbox caramelized almond granola
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
Shop
Preparation
- In a blender, combine the oat milk, coconut milk, maple syrup, almond butter, vanilla, salt and cinnamon.
- Pour the mixture into 4 or 5 popsicle molds and freeze for at least 4 hours.
- Place the chocolate chips and coconut oil in a narrow bowl or measuring cup. Melt in microwave until chocolate chips are well melted. Add granola and stir. Unmould popsicles and coat with melted chocolate. Return to freezer for 10 minutes or more. Enjoy!
