Vegan Chocolate and Hazelnut Protein Ice Cream

Step 1

In a double boiler melt the dark chocolate. Add about 1 Tbsp of melted chocolate into each of 3 moulds (amount may vary slightly depending on the size of your mould) and move the chocolate around to coat the sides and bottom with a thin layer. Place the moulds into the freezer for 5-10 minutes for the chocolate to set.

Step 2

In a mixing bowl combine the plain coconut yoghurt with the protein powder, cacao powder and maple syrup. Whisk up all the ingredients until smoothly combined, then transfer the mix to a piping bag.

Step 3

Evenly divide the protein ice cream filling into the ice cream moulds and place them back into your freezer for a minimum of 30 minutes or until set.

Step 4

Coat the top of the frozen popsicles with chocolate and place in the freezer to set for 5 minutes.  Drizzle any excess melted chocolate over the top and instantly decorate with crushed hazelnuts.

Step 5

The. popsicles are ready to enjoy after 5 more minutes in the freezer, or keep them in there until you're ready for a refreshing, protein loaded snack!