One of the best purchases we made in quarantine was a silicon popsicle mould. With shops shut, we ordered this one from Amazon. (Disclaimer: I’m aware of the ethical & environmental concerns with Amazon. We were careful to chose one of good quality so that it will last us a long time). When deciding what flavour to try first, my two favourite chocolate bars came to mind. I was committed to finding an easy, healthy, sugar-free, vegan way of turning my childhood favourites into a popsicle form.

This vegan magnum is inspired by the classic Bounty Bar and it’s the perfect way to cool down on a hot summer’s day. Not just that, but this recipe has only 5 ingredients and can be thrown together in minutes. All it requires is just a little bit of patience to the mix come to life in the freezer…

Okay enough talking, let’s get making.

Vegan Bounty Bar Magnum : Ingredients

Coconut Filling

• 1 part coconut shavings

• 1 part coconut milk

• Sweetener of choice to taste (I used maple syrup)

Chocolate Shell

• 1 part raw cacao powder

• 1 part coconut oil

• Sweetener of choice to taste (I used maple syrup)

• Optional : pinch of sea salt

Vegan Bounty Bar Magnum : Method

1. There are no specific quantities because it depends how many popsicles you want to make and what the size of your popsicle mould is. Start by heating up your coconut milk in a small pot over the stove and whisking it until it’s an even consistency

2. Put equal parts coconut milk and coconut shavings in a small bowl and add sweetener to taste (any sweetener works, I love it with either maple syrup or honey)

3. Spoon the filling into the popsicle mould and add the wooden stick

4. Place in the freezer for a few hours or until the popsicle is solid

5. Heat up your coconut oil until it is liquid, and mix equal parts of coconut oil, raw cacao and sweetener. Feel free to omit the sweetener and add a pinch of salt for a more stronger cacao taste

6. Take your coconut filling popsicles out of the mould and use a spoon to cover the popsicle in liquid chocolate. The chocolate should start to harden in a few seconds (feel free to sprinkle extra coconut shavings on the soft chocolate coating

7. Place your chocolate coated Bounty Bar Magnums on a baking sheet and place it back in the freezer for another hour or so

8. Leave the Magnums out of the fridge for a few minutes before enjoying

I also experimented with a Vegan Reese’s Cup Magnum… get the recipe here.