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Turn your freezer into a dessert paradise with these homemade magnum‑style chocolate bars, a rich, creamy treat that blends the tropical sweetness of banana and coconut with a smooth, glossy chocolate shell.
Inspired by classic ice‑cream bars but made with whole‑food ingredients, this recipe skips the fuss of churned ice cream and still delivers that same indulgent bite you love. Layered with soaked cashews, almond or peanut butter, the filling is both protein‑rich and satisfying, while the dark chocolate coating adds a decadent finish perfect for chocolate lovers. This recipe was shared by food content creator and Chef Shreya Agarwala (@ohcheatday) on Instagram.
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Healthy Magnum Bars Recipe
Ingredients:
For the filling:
- 150 ml coconut milk (full‑fat canned or refrigerated carton works best)
- 1 large ripe banana
- ½ cup cashews, soaked in warm water for 30 minutes
- ½ teaspoon vanilla essence
- 2 tablespoons almond butter or peanut butter
- 1.5 tablespoons honey or maple syrup (adjust to taste)
For the chocolate coating:
- 250 g dark, milk, or white chocolate (chips or chopped bars), as preferred
- 1.5 tablespoons olive oil or any neutral vegetable oil
Method:
- Soak the cashews: Place the cashews in a bowl and cover them with warm water. Let them soak for 30 minutes, then drain and rinse. This softens them and makes the filling ultra‑smooth when blended.
- Make the filling: In a blender or food processor, combine the soaked cashews, coconut milk, banana, vanilla essence, almond or peanut butter, and honey or maple syrup. Blend on high speed until you get a smooth, thick, creamy puree with no visible cashew pieces or lumps.
- Taste and adjust: add a little more honey or maple syrup if you want it sweeter, or a pinch of salt if you like a subtle savoury–sweet balance.
- Pour into moulds: Prepare your silicon popsicle or cake‑pop‑style moulds by lightly greasing them if needed (many non‑stick silicon moulds don’t require this step). Pour the filling into each mould, leaving about 3–5 mm of space at the top so the mixture doesn’t overflow when you insert sticks. Insert popsicle sticks or cake‑pop sticks into the centre of each bar, pressing them gently down without hitting the bottom.
- Tap the mould lightly on the counter to remove air bubbles and smooth the surface.
- Freeze the bars: Place the filled moulds on a small tray or flat plate and freeze them for at least 6 hours, or preferably overnight, until the filling is completely firm and solid. Do not skip this step, as the bars must be solid enough to hold their shape when you dip them in chocolate.
- Prepare the chocolate coating: Break or chop the chocolate into small, even pieces and place them in a heatproof bowl. Melt using a double‑boiler method: set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir frequently until the chocolate is smooth and glossy.
- Alternatively, microwave the chocolate in 20‑second intervals, stirring between each, until fully melted.
- Add the oil and stir until the mixture is shiny and fluid; the oil helps the chocolate set with a smooth, glossy finish and makes it easier to dip.
- Dip the bars: Once the chocolate is melted and smooth, remove the frozen bars from the moulds by gently flexing the silicon and pulling the sticks outward. Holding a stick, quickly dip each bar into the melted chocolate, rotating to coat the whole bar evenly. Lift it out and let any excess chocolate drip back into the bowl.
- If you like, immediately sprinkle chopped roasted nuts (cashews, almonds, peanuts, or mixed nuts) on the surface while the chocolate is still liquid, so they adhere firmly.
- Set and store: Place the dipped bars on a baking sheet lined with parchment paper or directly back into a clean tray in the freezer for 10–15 minutes, just until the chocolate shell hardens. Once set, transfer them to an airtight container or freezer bag, placing parchment between layers to prevent sticking.
- Store in the freezer and enjoy straight from the freezer for a true magnum‑style experience.
