Plant-Based Peanut Butter Magnums
Recipe by Jacqueline Alwil, Featured on Good Chef Bad Chef
Serves 8 small icy poles or 6 large | 
Prep 20 minutes | 
Cook 4-5 hours or overnight 
Ingredients:
- ½ cup raw cashews, soaked overnight
- 60ml AYAM™ Coconut Milk
- ½ cup peanut butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup plant-based milk
- 160g dark chocolate
- 1 tsp AYAM™ Coconut Oil
- ¼ cup finely chopped peanuts
Method:
- Add cashews, coconut cream, peanut butter, maple syrup and plant milk to a blender and blitz until creamy. Pour into icy pole moulds, pop a stick through the middle and set in the freezer 4-5 hours or overnight.
- When ready to ice, melt the chocolate with the coconut oil, then pour into a heat-proof glass or jug to make coating the icy poles easier. Line a tray or freezer proof container with grease proof paper to place the icy poles onto.
- Take the icy poles out of their moulds, then dip into the chocolate and sprinkle immediately with the chopped peanuts. Lay onto the baking sheet and repeat with the remaining icy poles. Put back into the freezer to set for another 1-2 hours.
Tips: Substitute prawns for chicken, tofu, or extra vegetables.
