Almond Magnum with Salted Miso Caramel.

1. Add the coconut cream, soaked cashews, maple syrup, vanilla extract and salt to a blender then blend until smooth.
2. Add the choc chips/cocoa nibs and blend until broken up and combined. 
3. Pour this chocolate mixture into mini silicon ice cream/magnum moulds with a stick positioned at the bottom and freeze for 3–4 hours or until completely set.
4. Gently melt the chocolate and coconut oil together in a pan. Stir the chopped almonds through.
5. Dip the set magnum bars into the melted chocolate mixture and place on a parchment paper lined tray.
6. Put them back in the freezer to set for 10–15 minutes or you are ready to serve. 
7. Add all the salted miso caramel sauce ingredients to a non-stick saucepan set over high heat.
8. Once the mixture begins to boil, reduce the heat to medium and simmer for 6–10 minutes, whisking it constantly so that nothing sticks to the bottom of the pan. The caramel sauce is ready once it has noticeably thickened and sticks to the back of a spoon; it will also thicken as it cools!
9. Smear onto a plate, plating the magnum slightly next to it. Garnish with strawberries, shard of dark chocolate, and perhaps a bed of chocolate soil.

Notes

Pour the miso caramel sauce mixture into a sealable jar or container and let cool before storing. If the mixture thickens too much in the fridge, simply microwave for 10 seconds or so and stir well to loosen the sauce up.

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Magnums inspired by a recipe by Holly Dyson: instagram.com/growthegrin