Blueberry Magnum Bars
These homemade blueberry ice cream bars are incredibly creamy on the inside and covered with a crispy dark chocolate shell. Made with real blueberries, cashews, coconut cream, maple syrup and blue spirulina, they taste like a luxurious berry ice cream bar from a high-end dessert shop. Creamy, fruity, chocolatey and refreshing. Perfect for lovers of blueberry desserts, homemade Magnum bars and easy no-bake recipes.
Ingredients
- blueberries1 cup
- cashews1 cup
- coconut cream1 cup
- maple syrup¼ cup
- blue spirulina1 tsp
- fleur de selpinch
- dark chocolateto taste for coating
Preparation
- 1
Blend blueberries, cashews, coconut cream, maple syrup, blue spirulina and a pinch of fleur de sel until completely smooth.
- 2
Pour the mixture into popsicle molds or a small baking pan.
- 3
Place sticks in the molds and put in the freezer for at least 4 hours or until completely frozen.
- 4
Melt the dark chocolate in a double boiler or in the microwave.
- 5
Remove the frozen blueberry bars from the molds.
- 6
Dip each bar in the melted chocolate so they are completely covered with a crunchy chocolate shell.
- 7
Let the chocolate harden briefly and serve immediately, or store in the freezer.
Nutrition (per serving)
| Calories | 385 kcal |
| Protein | 7 g |
| Carbs | 32 g |
| Fat | 28 g |
| Fiber | 3 g |
Cooking history
Not cooked yet. Click “Made this!” when you make it.