Put all the ingredients for the smoothie pop base into a blender and blend until completely smooth.
2.
Pour the mixture into your moulds, we used silicon ones, add sticks and freeze for at least 4 hours.
3.
To remove the smoothie pops and run the outside of the mould briefly under lukewarm water to loosen it, then pull it out.
4.
Melt Coco 60% in a bain-marie and leave to cool slightly. Drizzle over the pops (be as generous as you like here!) and add remaining toppings before placing back into the freezer for the chocolate to set.
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