Mint Chocolate Ice Cream Lollies
5 tbsp. melted coconut oil
3 tbsp. raw cacao powder
1 1/2 tbsp. maple syrup
1 cup lightly packed fresh mint leaves
1/2 cup spinach
1 chilled coconut milk can, full fat - all of the cream portion (add only what is needed of the liquid for blending)
2 1/2- 3tbsp tbsp. maple syrup
Pinch of Himalayan salt
Mix coconut oil, cacao powder, and maple syrup altogether in a bowl. Spoon onto parchment paper in thin lines and freeze for 30 mins - 1 hour.
Blend avocado, mint, spinach, maple syrup, salt, and the cream portion of the coconut milk in a blender until smooth. Add some of the liquid from the coconut milk, only as needed for ease of blending.
Take out chocolate crinkle from freezer, break into pieces (use the back of a spoon).
Alternate layers of crinkle chocolate + liquid blend into popsicle molds.
Freeze for a minimum of 8 hours or overnight.