Chocolate Caramel Magnums 
Coconut Caramel:
100g coconut cream
40g coconut sugar
Chocolate Filling:
100g cashews, soaked in water 4+ hours then drained
150g coconut cream
30g maple syrup (2tbsp)
12g raw cacao powder (2tbsp)
1tsp vanilla extract
To dip:
80g dark chocolate of choice
2tsp coconut oil
1tbsp chopped cashews (optional)
Make The Caramel:
Place coconut cream and coconut sugar in a saucepan over medium heat. Cook for 5 mins, stirring occasionally, until thickened. Let cool completely, then transfer to a piping bag and place in the freezer for 30 minutes before using.
Make The Chocolate Filling.
Place all the ingredients for the filling in a food processor and process until creamy. Fill silcone ice cream molds half way up with the chocolate mixture.
Insert the ice cream sticks and pipe a generous layer of the cold caramel into the center of each popsicle. Spread the remaining chocolate filling on top and freeze until solid. Dip frozen ice creams in melted chocolate nut mixture.
