½cupdark chocolate chips100 g, plus more for sprinkling at the end, optional
Instructions
Steep: Add coconut milk and sugar to a medium saucepan over medium/low heat. Heat until hot and steaming, but not boiling, stirring occasionally. Remove from heat and add mint leaves. Stir to combine and let mint leaves steep for 15 to 30 minutes. Fish out mint leaves and discard.
Blend: Add minty coconut milk and spinach to a blender. Puree until spinach is completely broken down.
Freeze: Pour mixture into popsicle molds, leaving a little space at the top for them to expand. Add popsicle sticks and freeze until hard (at least 6 hours)
Chocolate: Just before removing popsicles from the freezer, add chocolate to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged). Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until chocolate has all melted.
Serve: Remove popsicles from the freezer and run the container under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and optionally sprinkled with a dash of finely chopped chocolate
Notes
Store leftover pops in an airtight container in the freezer for 2 to 3 weeks