If you're in need of a summery pick-me-up, we have the perfect recipe for you; featuring our Cinnamon, Hazelnut & Almond Butter, these almond magnums will satisfy any sweet craving on a hot (okay, warm…) summers day. Made with a velvety dairy free vanilla ice-cream and dipped in vegan dark chocolate and crunchy almond pieces - this recipe is one to save! *Bookmarks page*

METHOD

1. (Makes 4). To prepare the ice cream bars, add the cashews in a bowl and cover in hot water. Let it soak for 3 hours.
   
   
2. Transfer the cashews, coconut milk, coconut oil, maple syrup, and vanilla to a blender. Blend together until very smooth, with no visible cashew pieces remaining.
   
   
3. Pour the blended mixture into an ice cream mould.
   
   
4. Spoon one tbsp of our Cinnamon, Hazelnut & Almond Butter in the center of each ice-cream and place in the freezer for minimum 6-8 hours (best overnight).
   
   
5. Melt the chocolate and coconut oil in the microwave or over a double boiler. Add in chopped almonds or hazelnuts.
   
   
6. Remove the ice cream from the mould and place on parchment paper.
   
   
7. Dunk the ice cream in melted chocolate and lay on the baking paper. Transfer to freezer for 30 minutes.
   
   
8. Dunk the tips in melted chocolate and top with chopped almonds or hazelnuts.