Blend cottage cheese, hazelnut butter, pure maple syrup, and cocoa powder until smooth. Scraping the sides of your blender as needed, until fully smooth

Evenly distribute between 14-15 mini silicone muffin liners (or use an ice cube tray)

Freeze for at least 3 hours

Melt dark chocolate with coconut oil, in 30 second intervals, stirring in between each cycle, until fully melted

Finely chop some hazelnuts, and mix into the melted chocolate

Line a cutting board with parchment paper

Remove frozen ice cream bites from the mold, then dip into melted chocolate with a fork, allowing excess to drip off. Set on parchment paper

Once all ice cream bites are dipped, place your tray / board back into the freezer an additional 10-15 minutes, then enjoy!

Keep stored in an air tight container in the freezer