Makes 8 lollies 1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠⠀ 2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.⁠⠀ 3. Mix the remaining 55g of maple syrup with the Dunx Dip and spoon into the moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠ next layer.⁠⠀ 4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠⠀ for another 20 mins.⁠⠀ 5. Repeat the process again, layering the almond butter first and finishing with the⁠ coconut, until the moulds are full.⁠⠀ 6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.⁠⠀ 7. Melt the dark chocolate and blitz or bash the cookies to a coarse crumb.⁠⠀ 8. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠ over the cookie crumb. Enjoy!