Double Chocolate Reishi Magnums (Paleo, Raw Vegan)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Thick, crisp dark chocolate enrobes a gorgeously silky smooth cacao and reishi infused cashew ice cream. Supercharged with Hybrid Herbs' Reishi Spore Powder these Double Chocolate Reishi Magnums will fight fatigue and boost the immune system naturally.
Ingredients
  • 125g organic cashews (soaked in water for at least 4 hours)
  • 100g coconut sugar
  • 90g virgin coconut oil (melted)
  • 30g cacao butter (melted)
  • 30g cacao powder
  • 2 tbsp agave/maple syrup or 16 drops stevia (optional)
  • 1-2 tbsp Hybrid Herbs Reishi Spore Powder
  • ½ tsp vanilla powder or 1 tbsp vanilla extract
  • ¼ tsp sea salt
  • 200ml cashew milk
  • 200g dark chocolate (85% or above cacao solids)
Instructions
  1. Drain and rinse the cashews and place into the bowl of a food processor. Add the remaining ingredients except for fro the cashew milk and dark chocolate. Process on high speed until the ingredients come together into a ball of paste.
  2. Add half of the milk and blend until smooth. This may take a few minutes. Add the remaining milk and blend until incorporated. You may need to scrape down the bowl of the food processor with a silicone spatula after every blend to ensure the ingredients come together.
  3. Place your mini magnum ice cream mould(s) on to a baking tray and place in the lolly sticks. Fill each indentation with ice cream mixture and place into the freezer. Leave to set completely before removing from the moulds. (About 2-3 hours.)
  4. Remove the lollies and line the baking tray with non-stick paper. Unmould the lollies and lay onto the paper then cover the tops with more non-stick paper. Place back into the freezer until ready to dip.
  5. Melt the chocolate over a bain-marie on a low heat then transfer to a medium-sized heatproof glass (about 300ml capacity).
  6. Remove the lollies from the freezer and dip each one into the chocolate, allowing the excess chocolate to drip back into the glass before placing onto the lined tray. Repeat for all lollies then return the freezer for 5 minutes before serving. Store frozen or enjoy refrigerated as a chocolate-coated mousse lolly.
Notes
Storage instructions: Freeze for up to 1 month. If serving as a chilled mousse dessert keep refrigerated for up to 5-7 days. Will also keep at room temperature for 24 hours when served as a mousse.

Additional equipment required: 4 x mini magnum silicone ice cream moulds with mini lolly sticks or standard ice cream moulds with standard-sized lolly sticks. If using a standard mould this will make ⅞ large magnums.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/double-chocolate-reishi-magnums-paleo-raw-vegan/