Protein Pistachio Magnum

Directions

1. Mix all filling ingredients in a bowl until smooth. Spoon into 4 silicone Magnum moulds and insert sticks. Smooth the tops and freeze for 4 hours or overnight until solid.

2. Melt the dark chocolate with coconut oil in a tall, heatproof glass. Stir until smooth and glossy. Remove bars from moulds and dip into the chocolate. Sprinkle with crushed pistachios while the coating is still soft. Place on baking paper.

3. Return to the freezer for 15 minutes to set. Best eaten straight from the freezer or slightly thawed.