Healthy Chocolate and Hazelnut Magnums

Ingredients you'll need

• 300g 0% fat smooth quark (or queso fresco batido)
• 2 tbsp hazelnut butter
• 2 tbsp unsweetened cocoa powder
• Date paste or erythritol (to taste)

Chocolate Shell

• 80g 85% dark chocolate
• 2 tsp coconut oil

Utensils

• Ice cream bar molds

Method

1. 1Add all the ice cream ingredients into a blender.
2. 2Blend thoroughly until smooth and completely combined.
3. 3Pour into the molds along with a few chopped strawberry pieces and freeze for at least 4-5 hours.
4. 4Once set, prepare the shell. Add the chocolate and coconut oil into a narrow glass that's wide enough to dip the ice creams in, and melt in the microwave in 30-second bursts.
5. 5Stir well, then dip each ice cream bar into the glass to coat.
6. 6Let the excess chocolate drip off; it will set almost instantly.
7. 7All done! Time to enjoy our HEALTHY CHOCOLATE AND HAZELNUT MAGNUMS

Tips

1. 1If you leave them in the freezer overnight, remember to take them out about 5 minutes before eating so they soften to that perfect, creamy texture.