I.
Place theinfused honey, coconut milk, cocoa powder, vanilla extract and salt and whisk until there are no more cocoa lumps.
II.
Pour into popsicle molds (or small paper cups or a muffin tin with paper cases, if you don't have an ice pop mold).
III.
Insert the sticks and place in the freezer until the fudgesicles are completely frozen (approximately 4 hours).
IV.
Break the chocolate bars into pieces and place them in a heat-resistant glass jar with the coconut oil.
V.
Melt in a double boiler in 20-second intervals, stirring between each interval, until the mixture is smooth (approximately 1 minute in total).
VI.
Pour the melted chocolate into a glass or small pot (the size of your popsicles) and prepare a plate to place the fudgesicles on after coating.
VII.
Dip each fudgesicle in the chocolate. If necessary, use a spoon to completely coat the ice cream.
VIII.
Place them on the plate and immediately put them back in the freezer to prevent them from melting.
The chocolate hardens immediately, so you can enjoy them right away or keep them in the freezer until you're ready to serve!
