Pistachio Protein Magnums

Method

1. 1 Add silken tofu, maple syrup, pistachio butter, vanilla extract, salt, and melted coconut oil to a blender. Blend until completely smooth and creamy.
2. 2 Pour the mixture into ice cream moulds and insert wooden sticks. Freeze overnight or for at least 6 hours until fully set.
3. 3 Melt the dark chocolate with the coconut oil over a double boiler or in 20-second bursts in the microwave. Stir in the chopped pistachios.
4. 4 Remove ice creams from the moulds. Dip or spoon over the chocolate shell and place on a parchment-lined tray. Garnish with extra pistachios if desired.
5. 5 Return to the freezer to let the shell firm up. Remove from freezer 2–3 minutes before eating for best texture.