1. In a blender, combine the cacao pulp, coconut cream, cacao nibs and blend on high speed until smooth and creamy.
2. Transfer the mix into the popsicle molds and freeze overnight.
3. The next day, carefully remove the popsicles from the molds.
4. Drizzle the popsicles with Blue Stripes vegan chocolate hazelnut spread and sprinkle sugar crystals, cacao nibs, chopped almonds, cacao fruit sugar and sea salt on top. Or create your favorite coating!
5. Freeze for 15 minutes to set, and enjoy!