Raw Vegan Magnum Double Caramel

Enjoy the rich, creamy texture of a Raw Vegan Magnum Double Caramel bar. There are no refined sugars, dairy, or gluten in this treat. It has layers of smooth cashew cream, rich almond butter caramel, and a chocolate coating. Any dessert lover will love it, and they won't feel bad about it!

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup coconut oil, melted for caramel layer
• 1/4 cup maple syrup for caramel layer
• 1/4 cup almond butter for caramel layer
• 1/2 tsp vanilla extract for caramel layer
• Pinch of salt for caramel layer
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil, melted for chocolate coating
• 1/4 cup maple syrup for chocolate coating
• Pinch of salt for chocolate coating

Instructions:

In a blender, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt

Blend until smooth and creamy

Pour half of the mixture into a lined baking dish and freeze for 30 minutes to set

Meanwhile, in a small bowl, mix together melted coconut oil, maple syrup, almond butter, vanilla extract, and a pinch of salt for the caramel layer

Spread the caramel mixture evenly over the set cashew layer and return to the freezer for another 30 minutes

Once the caramel layer is set, pour the remaining cashew mixture on top and freeze until firm, about 2-3 hours

In a heatproof bowl, whisk together raw cacao powder, melted coconut oil, maple syrup, and a pinch of salt until smooth

Remove the frozen cashew caramel slab from the baking dish and cut into bars

Dip each bar into the chocolate coating until fully covered

Place the coated bars on a lined tray and freeze until the chocolate sets, about 15-20 minutes

Once set, serve and enjoy!