Dubai Pistachio Magnums by Welleasy

Ingredients

• 1 cup cashews, soaked for at least 3 hours and drained
• 3 tbsp coconut cream
• 1/2 cup pistachio butter
• 1 tsp vanilla extract
• 3 tbsp maple syrup, plus more to taste
• 1 pinch salt
• 2 tbsp quinoa
• 1 cup dark chocolate chips
• 2 tbsp chopped pistachios, for garnish

Instructions

1. Blend the soaked cashews, coconut cream, pistachio butter, vanilla, maple syrup, and salt for 1 to 2 minutes until completely smooth.
2. Taste the mixture and add a little more maple syrup if you want it sweeter.
3. Toast the quinoa in a dry pan over medium heat for 3 to 5 minutes, shaking often, until it pops and smells nutty.
4. Pour the mixture into ice cream molds, then sprinkle the puffed quinoa over the top and insert sticks if needed.
5. Freeze the molds overnight, or at least 8 hours, until fully solid.
6. Melt the dark chocolate chips in a heatproof bowl over a pan of barely simmering water or in short microwave bursts until smooth.
7. Dip each frozen bar into the melted chocolate, let the excess drip off, then place on baking paper and immediately sprinkle with chopped pistachios.
8. Return the bars to the freezer for 10 to 15 minutes until the chocolate sets, then store frozen until serving.