Matcha White Chocolate Magnum Pops

Magnums but make it matcha? Yes please! These are the ultimate creamy, dreamy treat as the weather gets warmer. With bananas and coconut cream for a smooth base, and a crunchy pistachio topping over Collagen Matcha Latte-infused white chocolate for a sneaky beauty boost. Perfect for when you need a cool, indulgent snack that’s secretly packed with good stuff!

Ingredients

PANTRY ITEMS

2 Bananas

100 g coconut cream

80 g maple syrup

1 tbsp Collagen Matcha Latte

350 g white chocolate (made using natural ingredients)

80 g chopped pistachios

'Magnum' style ice cream moulds

NUTRA ORGANICS PRODUCTS

Collagen Matcha Latte

Method

1. Add banana, coconut cream and maple to a blender, blitz to combine, pour into moulds with paddlepop sticks, then freeze for 4+ hours until frozen.

2. Melt white chocolate over a double boiler, add matcha powder, stir to combine, then add pistachios, stir to combine. All to cool slightly before dipping. Pour into a jug.

3. Remove pops from moulds, then dip into the white chocolate mixture. Allow excess to drip back into the jug, then place on a chilled plate. Place pops back into the freezer to set.

Servings: 8-12 (depending on mould size)

Ready in: 10 mins + setting time

Difficulty level: easy peasy