Ingredients

Filling
1/2 cup cashews, soaked for 4 hours
5 medjool dates, pitted
¼ coconut milk
2 tbsp Mayver’s Smooth Peanut Butter
2 tbsp coconut oil
1 ripe banana

Chocolate Coating
150g dark chocolate
1 tbsp coconut oil
50g caramel chocolate
A handful of macadamia nuts

Method

1. Rinse and drain cashews and place them in a high-speed blender with remaining ingredients. Blend until silky smooth.
2. Divide between 3 silicone magnum moulds, insert popsicle sticks and freeze.
3. To make the chocolate coating, place the chocolate and coconut oil in a heat proof bowl, and melt it slowly over a pan of simmering water.
4. Remove magnums from the moulds. Dip each magnum into the melted chocolate, and let it set on a tray lined with baking paper. Add optional caramel drizzle, and chopped macadamia nuts. Set in the freezer until chocolate is hard. Enjoy!

Amazing recipe by @marinadwright