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Prep time 20 minutes
Yield: Serves or Makes 4 bars
Combine all ingredients for the Nice Cream in a high-speed blender and blitz until very smooth. Spoon the mixture into desired ice cream molds and insert a popsicle stick into the center of each ice cream pop. Freezer for a minimum of 4 hours.
Once pops are completely frozen, melt dark chocolate in a heat-proof bowl over simmering water. Mix in coconut oil. Remove melted chocolate from heat.
Prepare a baking sheet lined with parchment paper. Remove ice cream pops from the molds, then dip into melted chocolate, setting them on the parchment-lined baking tray. Transfer back to the freezer to set.
Once set, store in an airtight container in the freezer. Eat straight from the freezer. No need to defrost.