½ TBSP sweetener so long as it isn't granulated or you could also use 1TBSP of honey
Decoration:
50g 85% chocolate, melted
Instructions
In to a blender / smoothie maker place all your ingredients and blend until combined and creamy (have a little taste to check it's sweet enough for you!)
In to your ice pop moulds rub some melted coconut oil to coat them - place in freezer for 10 mins
Remove from freezer and pour mixture in to the top of each mould followed by the stick
Place in the freezer for at least 5 hours to fully set (I recommend over night)
Decorate as desired or you can follow my decoration by melting cacao liquor buttons with sugavida in a pan
Remove the ice pops from the freezer and place on some greaseproof paper
Using a spoon drizzle chocolate over them and sprinkle cacao nibs. The chocolate will solidify quickly so you can turn them over and do the other side
Pop back in the freezer for 10-15 minutes to set
When you serve them, allow them to thaw out for 10 minutes or so. I find this is the best way to eat them!
Notes
<span class="mceItemHidden" data-mce-bogus="1"><span></span>My tip for ice lolly holders is to coat the insides with some melted coconut oil first, then freeze them for 10 minutes to let the coconut oil set before pouring in the mixture. Otherwise, if you have silicone moulds then these are an easy winner too. Don't make my mistake and use basic moulds and just think they will "slide" out without any aid.</span>
Recipe by at https://thelowcarbkitchen.co.uk/hazelnut-chocolate-ice-cream-pops-sugar-free-vegan/