Vegan Magnum

vegan magnum dessert

It might come as a surprise but cashews are really good for your eyes. Nuts are excellent sources of vitamin E and minerals such as zinc that help keep your eyes healthy and decrease your risk of cataracts and age-related macular degeneration.

Why is Vitamin E so important?

Vitamin E is a powerful antioxidant that helps protect membranes of cells throughout the body against damage caused by free radicals. Some studies suggest that Vitamin E helps to prevent cataracts and macular degeneration (AMD). In the Age-Related Eye Disease Study (AREDS) involving nearly 5,000 people, researchers found a 25 percent lower risk of developing advanced stages of AMD when a nutritional formula including vitamin E was taken.

So in the spirit of keeping your eyes healthy and working on the principle of “sometimes foods” today’s recipe is full of cashews and is a healthy dessert option to the Magnum ice-cream. Thanks again to the Tasty K.

Vegan Magnum


Ice Cream Filling:

  • ½ cup cashews (soaked overnight)
  • ½ cup coconut cream
  • 1 tsp vanilla bean powder
  • 1/8 cup maple syrup

Salted Caramel:

Chocolate Shell:


  • crushed raw almonds
  • shredded coconut
  • buckwheat


  • Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
  • Pour the ice cream mixture into the molds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
  • Add the wooden sticks and place the filled molds into the freezer for about 1 hour (the ice cream should be quite firm already).
  • In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use your blender stick to mash up the dates).
  • Once you got the desired texture spread the caramel evenly into the remaining ¼ of the molds.
  • Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
  • Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.

Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!

Every Thursday, our Envision Optical blog brings you ‘Nutrition Thursday’ – news about nutrition for your eye health. Keep an eye on our Facebook page and like us to receive the reminders once they are posted. Each week we also include a delicious recipe for you to make:

When was the last time you had your eyes checked? 

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Tweed Health for Everyone Superclinic, 4/33-35 Corporation Circuit, Tweed Heads South – 07 5524 9659






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