Place the coconut milk and dates in a high-speed blender and blend until smooth. Add the remaining ingredients and blend again into a creamy consistency. Scrape down the sides and add a tablespoon or two of plant-based milk if the mixture is too thick to blend. Once smooth, fill the popsicle molds almost to the top. Place in the freezer for at least 6 hours or overnight.

For the topping, melt the dark chocolate. Remove the fudgsicles from the molds by running the outside of the molds in hot water for 10 seconds. Place the fudgsicles on a parchment lined baking sheet and dip the ends one by one into the melted chocolate. Drizzle a little more chocolate over each one and then sprinkle with toppings of choice. Eat immediately or store in the freezer for up to three weeks.

Recipe inspired by My New Roots.