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1. Combine all the base ingredients together in a bowl, it should be quite sticky. Add water if necessary.
2. Press it into a muffin tray and freeze for 15 mins.
3. For the middle layer, melt the peanut butter with the caramel chocolate and mix in with the oils, protein powder and salt. This should be quite a runny mixture that you can pour on top of the base.
4. Freeze for a further 15 mins
5. For the top layer, combine the Hazelnut Mocha with hot water to mix into a paste.
6. Add in the hazelnut spread and cacao. Mix well and then smooth over the top of the middle layer.
7. Sprinkle with dedicated coconut and freeze for at least 1hr before serving.
Original recipe by @issyt_pt
