Preheat the oven to 180°C (350°F). Spread the 140 g of hazelnuts on a baking tray lined with parchment paper. Roast for 10–12 minutes, stirring halfway through.

Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. The skins can give a grainy texture and a slightly bitter taste, so it’s important to remove them well.

Take 100 g for the ice cream base and chop the remaining 40 g for the coating.

Blend the 100 g of roasted hazelnuts with the coconut cream, plant milk, maple syrup, rum, vanilla, cocoa powder, and salt. Mix until perfectly smooth and creamy.

Taste and adjust the sweetness or cocoa if needed.

Insert the wooden sticks into the popsicle molds. Pour the hazelnut mixture into the molds and smooth the surface.

Freeze for at least 6 hours, ideally overnight.

Melt the dark chocolate gently in a double boiler. Add the oil and stir until smooth and glossy.

Pour into a narrow container deep enough to dip the ice cream bars. Let cool to 32–33 °C (it should feel warm to the touch, not hot).

Place the chopped hazelnuts in a shallow bowl or plate.

Unmold the ice cream bars one by one. Dip them quickly into the melted chocolate, then immediately roll the top part in the chopped hazelnuts before the chocolate sets.

Place the bars on a baking sheet lined with parchment paper.

Return the bars to the freezer for 15 to 30 minutes to fully set the coating. Store in an airtight container.