Horchata mini magnums with paraguayan and cardamom

chocolate / ice cream / sweet+desserts / glutenfree / raw / vegan / vegano

This terrible heat doesn´t allow my brain to think of anything else but fruits. And the season luckily is on our side. Ay! That wise nature… But don´t think, not even for a moment, that I am talking only about fruits alone because we can do wonders with them, fruit salads or added tom regular salads with herbs and spices, and even shakes too…ICE CREAMS (although maybe we should call them sorbets!). I will never get tired of saying how important is to have a stock of seasonal fruits in our freezer to be ready to use them whenever we need. Breakfast: shake with half frozen fruit and half not. Afternoon snack: sorbet of frozen red fruits with dates and mint. It is a great idea specially if you haven´t gone shopping and you are running out of fruits and groceries. But with your super stock you will always be ready to offer snacks free of sugar to your loved ones and with very little previous preparation.


Today´s recipe is basically a 3 x 1. The “horchata” recipe, (very similar to the almonds milk recipe), the mix of sorbet recipe, that it is in itself a milkshake, and the magnum, that once is in the freezer will allow you to have always something delicious on hand.


If you don´t have  moulds for mini magnum, which are beautifully made, you can use any other mould to make the ice lollies and then get them covered with chocolate. You can get the moulds in specialized cooking stores or in amazon (brand Siliconmart) and I would recommend you to buy at least two so you can make more at the same time.



And of course the paraguayan, one of my favourite fruits plus one of my childish summer memories, together with the loquats, could be replaced with peach, apricot or whatever you prefer!

Ingredients (makes 20)

horchata ::::::::::::::::::::::::::::::::::::::::::::::

150 grams of raw tiger nuts

800 ml water

4 dates

zest of a small lemon

1/2 tablespoon of cinnamon

a pinch of salt

sorbet ::::::::::::::::::::::::::::::::::::::::::::::::

600 ml of “horchata”

800 grams of paraguayan (5 big pieces)

1/4 tablespoon of lemon zest

1/4 tablespoon of cardamom powder

1 tablespoon of raw honey (optional)

chocolate layer:::::::::::::::::::::::::::::::::

60 grams of coconut oil

30 grams of cocoa butter

30 grams of cocoa powder

60 grams of honey

1/8 tsp of salt


  1. Soak the tiger nuts in a bowl inside the fridge. With this heat, it is easy for them to ferment even if they are not kept in a cool place.
  2. Proceed as if you were making vegetable milk: strain the tiger nuts and mix them during one minute with half of the water, strain them through a vegetal milk bag and keep the liquid throwing away the pulp. While you are doing this, crush the dates together with the rest of the ingredients. Add the tiger nuts milk to the beater and mix all together during 20 seconds. Put it inside a bottle and keep it inside the fridge if you are not going to make the magnums at this very moment.
  3. Grab 600 ml of “horchata” and crush it along with the peeled paraguayan and the rest of the ingredients.
  4. Put it in a bowl in the freezer. Let it stand for three hours in the freezer and remember that during that time you will need to stir all together a couple of times (if you are going to make ice lollies, this step is not necessary, you can fill up your moulds straight away).
  5. Put the magnum moulds in a tray and keep it inside the fridge.
  6. After the three hours, fill up the moulds, introduce the wooden stick, hit the tray softly and put it again in the freezer till they become hard and can be easily taken out of the mould.
  7. Put a tray with wax paper in the freezer at this moment so you don´t forget it later. This is very important, because that will be the tray where you will be placing the ice jollies unmolded to keep them cold.
  8. In the meantime make the chocolate unless you want to melt a tablet of 72% chocolate. Melt in a bain-marie (or in a double boiler) the butter and the coconut oil. Add the cocoa, the honey and the salt and stir to mix them well. Keep it over the hot ladle but turn off the fire.
  9. Unmold the little ice creams and cover them with chocolate, one by one, sprinkle with cardamom over the top just at the end when everything has been done.
  10. Put them again inside the freezer until you are ready to eat them. The ones you are not going to eat right away can be kept in a container or in a freezer bag.
  11. Enjoy!

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